The Ultimate Salmon & Cream Cheese Dip: post 2023
If you’re a fan of salmon, save this recipe right now. I mean, make it. Now, if you happen to make this recipe and it sucks, try it again and follow my step by step. This recipe is something that has been in my arsenal for a long time. Perfect for a spring day with the friends and family around. Perfect with pita chips or just good old tortilla chips. I’m sure this is not the only salmon dip recipe out there, but these flavors, especially the marinade from Reggae Spice Company will blow the other recipes out of the water. This recipe is really good and spicy but mild is also absolutely sumptuous. Just regulate the heat at your discretion. I’ve found that smoking the cream cheese and the salmon before assembling the dip, gives it a deeper smoke flavor for a robust finish. If you like less smoke then don’t smoke the cream cheese beforehand.
Salmon & Cream: Ingredients
- 1 whole salmon filet 1-2 lbs.
- 2 blocks cream cheese
- 1 lb block mozzarella cheese
- ½ white onion
- 1-2 bell peppers (multi colors)
- 2-3 jalapenos
- 2 cups heavy whipping cream
- Thai coconut curry jerk marinade
- Booyah jamaican seasoning
- Fresh dill weed
Directions
Season salmon with Thai Coconut Curry Jerk Marinade. Smoke salmon low and slow 225-250 until reading 145 degrees IT. About 45 mins to 1 hr. Season cream cheese with the Booyah Jamaican Seasoning, as liberal as you want. This can smoke alongside the salmon but only needs about 30 minutes. When salmon is ready, it’s time to assemble. Crumble or shred salmon. Crumbling is what I prefer to get good chunks in every bite. I prefer that texture. Shred the mozzarella block, chop peppers and onions and add as much dill as you can handle. Add your heavy cream and place it on the smoker, around 250 degrees for about 30-45 minutes. By this time you will be ready to stir all together. Then return to the smoker and let it go another 30 minutes. Continue to smoke if needed to get the desired thickness.
The dip will stop any show. I hope to hear from you how you liked the recipe itself. Thank you for tuning in and see you next time.
