J. Willy Krauch Smoked Salmon Dip
The easiest and quickest way to enjoy seafood. Perfect for the summer weather, this J. Willy Krauch Smoked Salmon Dip from the Kilted Chef will definitely be a hit at any event, gathering or even just a quick snack.
Ingredients
Serves: 6-8
| 2 blocks (16 oz) | cream cheese |
| 1/2 cup | mayonnaise |
| 1/4 cup | sour cream |
| 3 | green onions, chopped |
| 8 | mushrooms, chopped fine |
| 1/2 | red pepper, finely diced |
| 1 | shallot, finely diced |
| 1 cup | shredded mozzarella, divided |
| 1 cup | shredded cheddar, divided |
| 1 tbsp | Worcestershire sauce |
| 1 tsp | Hot Under The Kilt Acadian Cajun seasoning |
| 1 tbsp | chopped fresh parsley |
| 1 tbsp | chopped fresh basil |
| 1 lb | smoked salmon chopped |
Directions
- Place cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, 1/2 cup cheddar, Worcestershire, hot under the kilt, parsley and basil into a mixing bowl and use a hand beater to mix until smooth.
- Gently fold in the smoked salmon and place into either one large dish or smaller individual dishes.
- Top with 1/2 cup mozzarella and 1/2 cup cheddar place in a 400° oven for 30 minutes.
To serve: Prepare with your favourite local bread, crackers or pita.