This creamy smoked salmon dip is a simple and flavourful addition to any gathering. Made with Nova Scotia smoked salmon, cream cheese, fresh dill and sumac, it pairs perfectly with crackers, vegetables or a crisp baguette.

Recipe

Smoked Salmon Dip Paired with Jost Tidal Bay

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Servings 6

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Ingredients:  

1x2x3x

• 1 tsp apple cider vinegar
• 7 oz Nova Scotia smoked salmon
• 7 oz cream cheese softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup garlic clove minced
• 1 1/2 tsp dried sumac
• 1/4 cup fresh dill
• salt & pepper to taste

Instructions: 

• Starting with the apple cider vinegar, place all ingredients in a food processor. Until you gauge the saltiness of the smoked salmon, use a pinch of salt to start.
  1 tsp apple cider vinegar, 7 oz Nova Scotia smoked salmon, 7 oz cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/2 cup garlic clove, 1 1/2 tsp dried sumac, 1/4 cup fresh dill, salt & pepper
• Blend ingredients until smooth, about 10 seconds on high. Scrape sides as required.
• Adjust the dried sumac, salt, and pepper to taste.
• Blend again briefly, then transfer into a bowl.
• Garnish with fresh dill and serve with crackers, baguette, celery sticks, carrots, cucumber, or your favourite potato chip!
Wine Pairing:
Crisp and aromatic, Jost Vineyards’ Tidal Bay is the perfect complement for this dip.