Scout’s Smoked Salmon Dip with Chips
Servings: 4-6 as an appetizer or snack
So creamy. So dreamy. This delicious dip can be served hot or cold. Serve it alongside your favourite chips - or kelp chips - for a treat that’s impossible not to double-dip!
1 tin of Scout Wild Pink Salmon
½ cup of full fat yogurt
½ cup of cream cheese
½ cup of grated white cheddar
½ tsp of garlic powder
½ tsp of onion powder
3 green onions, chopped finely
¼ cup of celery, chopped finely
2 tbsps of fresh tarragon, minced finely
2 tbsps of fresh basil, minced finely
2 tbsps of fresh dill, minced finely
1 lemon’s worth of juice and zest
Salt and pepper to taste
Large stainless steel bowl
Baking tray (optional)
Add all of your ingredients to your bowl, including your tin of Scout Wild Pink Salmon and all of the gorgeous organic olive oil from the tin.
Mix gently with the rubber spatula until everything is well combined, and taste for seasoning
If you’d like to serve the dip warm, sprinkle a little aged cheddar on top, and bake in your tray at 350 degrees for 15 minutes, or until it’s golden and bubbling.
Serve with your favourite crisps, potatoes, veggies or seaweed crackers.