Painting is “Sure Thing” by Joyce Howell. Oil on canvas.
Here’s the thing about having a best friend who owns an art gallery and another who should be a professional decorator…they love doing things like styling photos.
We were hanging out at dk Gallery last weekend for a free jazz concert in Marietta. I had made this smoked salmon dip and needed photos for this post. And now there are no less than 15 versions of the above photo!
We shot from every angle and moved cucumbers and crackers around and fluffed up the dip…all things that I never even think of at home. I wish I could bring them home with me for every blog post.
But alas…you are just stuck with my ho-hum photos unless my girlfriends happen to be nearby.
How to Make Smoked Salmon Dip
Now, for this dip. I love this dip, mostly because it’s so easy and I love easy recipes. You just throw everything in the food processor, pulse a few times until it’s blended—AND THAT’S IT!
It’s a delicious blend of smoked salmon, dill, green onions, horseradish, cream cheese and sour cream.
And I found the perfect cracker, a dill-flavored Triscuit. I used those and sliced cucumber because smoked salmon dip begs for cucumber.
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Smoked Salmon Dip
- 8 oz. cream cheese
- 1/3 cup sour cream
- 1/3 cup minced green onions
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chopped dill
- 3 teaspoons horseradish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 oz. smoked salmon
- 3 tablespoons capers drained
- Pulse everything except capers in food processor until blended.
- Stir in capers and chill in refrigerator until ready to serve.
- Serve with endive, sugar snap peas, cucumbers and crackers.
Slightly adapted from Ina Garten’s Smoked Salmon Dip.