For many individuals avoiding dairy products, you will love this buttery, creamy, and no fuss dip recipe. It is so quick to make in a blender or food processor, less than 15 minutes.
Smoked salmon comes in small or large packages, which can be found in the freezer or fridge section of your local grocery store. If frozen, it takes 5 minutes to defrost. Even if it is slightly frozen still, once you blend it, it will be just fine.
Vegans and Seafood Allergies:
Simply swap out the smoked salmon with 1 roasted red pepper.
You could also stir in 1 large seaweed wrap.
Click here for the Vegan Cream Cheese Seafood Dairy Free Recipe.
Ideas:
- Sandwich spread. Omit the smoked salmon if you are using it with canned salmon.
- Nacho Chip dip.
- Plain gluten free rice cracker dip.
- Stuffed mushrooms caps. Bake the mushrooms, then stuff them, then bake for 2-5 minutes more.
- An easy grab and go snack. Scoop, add to a container, zip lock a few gluten free crackers, and done all within 2 minutes.
- Not a fan of smoked salmon, no problem, switch it out for cooked crab, lobster, or shrimp.
Diet Tip:
Smoke salmon is a great protein source, and a good healthy fat.
If you are watching your calorie intake, then skip the gluten free crackers or nacho chips. Simply slice up a few cucumbers, carrots, or vegetables of choice.
Great source of Omega 3 that may help to decrease the bodies inflammation.
Sodium intake:
Smoke salmon is a delicacy uniquely prepared for consumption and storage. During the hot-smoking process, the salmon is finely sliced, salt-cured, and partially dehydrated. The high heat treatment is to impede the activity of bacteria, preventing spoilage.
Sodium amounts will vary in each brand of smoked salmon, capers, cream cheese, and mayonnaise.
Rinsing the capers in a small strainer under cold water will remove most of the salts.
Adjust the recipe by using half the amount of smoked salmon, and only 1 tbsp. of capers , will bring down the amount of sodium.
Use vegetables, no sodium nacho chips or no sodium gluten free crackers.
This recipe contains approximately 150 mg of sodium for 1 tbsp.
What are Capers?
Photo done By Lazaregagnidze – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=23216221
Capers are edible buds from the Caper Bush, and often confused as a brined and dried fish.
Immature caper buds enhance flavouring to seafood sauces.
Buds left on the bush will grow larger, called Caper Berries. Often used in salads and snacks similar as you would do with an olive.
You will find them in a small bottle at your local grocery store pickle aisle. Bottled in a brine of salt or vinegar.
Their taste is unique. I describe it as having notes of mustard, lemon, and salty brine, with a texture of an olive.
Phone done By Otto Wilhelm Thomé (1840-1925) – Flora von Deutschland Österreich und der Schweiz, Public Domain, https://commons.wikimedia.org/w/index.php?curid=7760599
Cream Cheese Smoked Salmon Dip Dairy Free
A delicious, creamy and buttering tasting dip. Can be used with vegetables, nacho chips, gluten free crackers, or even on a sandwich. Make it spicy to your liking.
If you have a seafood allergy, vegan, or not a big fan of smoked salmon, then simply switch it out for cooked crab, lobster, or shrimp meat with 1 roasted red pepper.
A no fuss recipe ready in 15 minutes.
- Blender or Food Processor
- Lemon Press
- Small mesh strainer
- Spatula
- 1/4 cup
- Tbsp
- 1 package Cream Cheese Dairy Free (I used Violife)
- 1 Smoked Salmon Thinly sliced Frozen (I used the Nanuk Coho Salmon, 140g package and used half. If you are not a fan of smoke salmon then switch it out for cooked crab, lobster, or shrimp meat.)
- 1/4 cup Vegan Mayonnaise (I used Vegenaise)
- 1 tbsp Fresh Lemon Juice
- 1-2 tbsp Capers drained and rinsed well – look for the least sodium (Rinse under cold water removes a lot of the sodium. Capers are buds from the Caper Bush.)
- 1 tbsp Dill Weed Spice
- 1/4 cup Nutritional Yeast
- 1/8 tsp Cayenne pepper (1/4 tsp will give it a little bite. If you would like to add more, wait until you blend it all well first.)
Not a fan of Smoked Salmon, switch out with:
- 1 frozen Package of Cooked crab, lobster, or shrimp meat (defrost and soak up most of the water with some paper towels.)
Seafood allergy or vegan options:
- 1 whole roasted red pepper diced
- 1 large sheet of seaweed crushed up fine (Seafood allergy may need to avoid)
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Add all ingredients into the blender or food processor. Pulse 5 times and then on high for 10 seconds. Scrape down the sides, and blend again for 10 more seconds. It should be mostly blended. If not scrape down the sides again and blend on high for 5-10 seconds.
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Taste test, and it is to your liking, then pour the dip into a bowl and serve right away. Or you can add a little lemon juice for zing or a few more capers for a little salty mustard taste. For a little more heat, then add 1/4 tsp more cayenne pepper.
If you would like to save for later, then pour into a glass container, cover and let sit in the fridge to blend in the flavours a little more.
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Serve with Cucumbers, gluten free crackers, carrot sticks or with nacho chips organic.
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Store in the fridge, in a covered container for up to 5 days.
The sodium amount used will be different in each brand of smoked salmon, capers, cream cheese, and mayonnaise.
You will need to adjust the recipe by using half the amount of smoked salmon, and only using 1 tbsp of capers to bring down the amount of sodium.
Also use vegetables, no sodium nacho chips or no sodium gluten free crackers.