I’m a big fan of homemade dip, and I’ve just realised today that I’ve only posted one other recipe so far (Smokey Eggplant Dip). Dip is so insanely easy to make, but most people don’t bother. Supermarket dips are super average I think (also full of preservatives), and gourmet dips from specialty stores can be lovely, but I really do recommend just making your own.
My one caveat is that you need a food processor. Second tip for today, GET A FOOD PROCESSOR! I loveeee mine. When I was in London and didn’t have a lot of disposable income, I bought a second-hand food processor off gumtree. It served me very well for 4 years. You don’t need to spend a lot (though you definitely can), this one would be great or amazon has lots of other options (also try Williams Sonoma). They are great for making curry pastes, making marinades, grating cheese / vegetables and of course, making dips.
NOTES ON INGREDIENTS:
- If you don’t have any dill, chives are also lovely in this recipe
- A teaspoon of creamed horseradish (or a little bit of freshly grated horseradish) is also a nice addition to this basic recipe
- Crème fraîche or mascarpone is also a nice substitute for the cream cheese, I’ve also seen recipes that call for double cream – so that’s always an option.
If you want to get really fancy line a ramekin with cling film and then create a layer of smoke salmon (enough to wrap it up). You then fill this with the dip and bring over the loose strips of salmon to cover the pâté completely – like they do in the Delicious recipe. Cover and chill for at least 30 minutes, then turn it out of the mould, lift off and discard the clear film.
- 200 g smoked salmon
- 200 g cream cheese
- 1/2 lemon (juice)
- Small handful dill
Add all the ingredients into a food processor and blend until the desired consistency is achieved – I like it fairly smooth. Just be careful not to over blend.