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.
Equipment
- Blender or Food Processor
- Lemon Press
- Small mesh strainer
- Spatula
- 1/4 cup
- Tbsp
Ingredients
- 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
Instructions
- 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.
- 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.
- Serve with Cucumbers, gluten free crackers, carrot sticks or with nacho chips organic.
- Store in the fridge, in a covered container for up to 5 days.
Notes
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.
Nutrition
Serving: 1tbspCalories: 60kcalCarbohydrates: 5.5gProtein: 1.81gFat: 5.5gCholesterol: 3.13mgSodium: 147mgFiber: 0.2g
Tried this recipe?Let us know how it was!