Smoked Salmon Dip
Cream cheese and lox on a bagel is transformed into a delicious Smoked Salmon Dip for an easy brunch spread, appetizer, or snack. Low carb, keto-friendly, and gluten free. Perfect for brunch or Rosh Hashanah!
Servings: 8 (2 cups total)
Ingredients
- 8 ounces cream cheese , room temperature
- 1 cup plain Greek yogurt (or sour cream)
- 1/3 cup minced red onion
- 2 tablespoons capers , drained and chopped
- 3 ounces lox (cured smoked salmon), diced small - see note below
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon everything bagel seasoning
- pinch of kosher salt
- dah of Tasbasco hot sauce
- bagel chips or veggie sticks , for serving
Instructions
- With a handheld electric mixer, in a medium bowl blend together the cream cheese and yogurt until smooth.
- Add in the onion and capers until combined.
- With a spatula or wooden spoon, gently mix in the lox, dill, chives, and everything bagel seasoning. Season with kosher salt to taste.
- Garnish with a few more chopped chives and/or dill. Serve with bagel chips or veggie sticks.
Notes
Lox vs. Smoked Salmon. Lox is a form of cured salmon, and while lox and smoked salmon are both variations of cured salmon, there are some differences. Lox is fatty, tender, and sliced very thin. Hot-smoked salmon has a much thicker, darker texture, sold as a brick like a fillet and is flakey. While this dip can be made using either, we use lox.
Nutrition
Calories: 130kcal · Carbohydrates: 3g · Protein: 6g · Fat: 10g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.001g · Cholesterol: 32mg · Sodium: 270mg · Potassium: 103mg · Fiber: 0.2g · Sugar: 2g · Vitamin A: 414IU · Vitamin C: 1mg · Calcium: 59mg · Iron: 0.2mg