I’m not really a dip kind of guy, unless it’s hummus or spinach-artichoke. Not that I’m incredibly health conscious, but I’ve always been suspect of the calorie or fat count of store-bought dips. Even though this dip recipe includes cream cheese and mayo, the smoked salmon in it at least makes me feel a little less guilty pleasure when partaking. This tastes great on sliced cucumbers or with cut veggies.
2 cups cream cheese (I use light cheese, in order to feel a little less guilty)
3 tbsp onion, minced
1/3 tbsp garlic powder
1/2 cup smoked salmon
1/4 cup mayonnaise (light)
2 tsp fresh dill, chopped
1. Whip cream cheese in a blender until smooth. Add remaining ingredients and blend well using a food processor or blender.
2. Cover and refrigerate for at least 4 hours before serving.