While many of us are just now recovering from a weekend full of food and festivities, the truth is that there is still so much yet to be celebrated! There’s 7 more days of Hanukkah, today marks the first day of Kwanzza, and New Year’s is officially right around the corner. That means more parties, and more chances to debut some new hors d’oeuvres! Whip up this deliciously simple and tasty smoked salmon dill dip from one of our Travel Channel favorites, Adam Richman, and you’re sure to be one of the hottest tickets in town. Happy sharing!
- Chop the dill and measure 1/3 cup for the dip. Reserve another 1 tablespoon for serving.
- In a medium bowl, beat the cream cheese with a wooden spoon until smooth. Add the lemon juice, 1/3 cup of dill, capers, and minced salmon and mix well. Chill for at least 1 hour and up to 2 days, covered with plastic wrap.
- To serve, remove the plastic wrap and dust with the paprika. Sprinkle with the reserved chopped dill and additional capers if desired. That’s all!