Two Dips... Twice the Yum
Two Dips… Twice the Yum
Summer is here and who doesn't need a quick, easy recipe for that impromptu BBQ or gathering of friends and family? These dips together or alone will wow everyone… they can be made ahead too!
Zesty Smoked Salmon and Dilly Yogurt Dips
Yield: 1 ½ cups each dip
Ingredients for Smoked Salmon Dip:
8 ounces Neufchâtel cream cheese
¼ cup light mayonnaise
½ cup light sour cream
2 tablespoons capers, drained
¼ cup onion (or ~½ small), chopped
2 cloves garlic, finely chopped
½ lemon, juiced
¼ teaspoon kosher salt
¼ teaspoon smoked paprika
2 tablespoons fresh dill, snipped or chopped
Dash cayenne pepper or more to taste
Ingredients for Dilly Yogurt Dip:
1 cup plain Greek yogurt
½ cup light mayonnaise
½ lemon, juiced
3 sprigs fresh dill weed (~ 3 tablespoons), snipped or chopped
¼ cup onion (or ~ ½ small onion), chopped
1 cloves garlic, finely chopped
¼ teaspoon kosher salt
Equipment needed:
Cutting board
Chef knife
Measuring spoons
Dry measuring cups
Citrus juicer
Kitchen shears
Small rubber spatula
Small food processor
Zesty Smoked Salmon Dip
Both of these dips require few ingredients and are so easy to prepare. Many of the ingredients are found in both dips, so making them is inexpensive as well! I love making these when my dill is growing in the garden. One packet of seeds provides a summers worth of dill too. These recipes are low in fat compared to most dips so fit in your healthy diet.
After you have prepped your ingredients, grab the food processor… makes this recipe so easy! If you don't have one, use a blender or use your chef knife to finely mince all the ingredients and combine with a fork to mash as you stir. The final dip will have a few more chunks, but flavor is still there. Place the cream cheese, mayonnaise, sour cream, onions and garlic into food processor and blend well. Add lemon juice and continue to blend for another 20 – 30 seconds. Scrape down sides of processor with a small rubber spatula.
Didn't I say this was simple? Now add the salmon, breaking it up into chunks as you place it in the processor. Sprinkle the seasonings, dill and spices on top and close the processor again. The Smoked paprika and cayenne pepper provide the zesty flavor and also help add color as well. If you desire a spicier dip, increase cayenne to your liking. Remember, a little goes a long way in the spice department… You can always add more, but difficult to decrease once it's in the dip! Mix contents of processor for about 1 minute to ensure a smooth, well blended texture.
Place dip in a decorative bowl and garnish with a sprig or two of parsley. Serve with raw vegetables or assorted crackers or chips.
Dilly Yogurt Dip
Again, this dip is super quick to make in a hurry. I often make this dip to have on hand for lunch too. Makes baby carrots fun to eat for your kids as well! Sneak those veggies in any way you can! Fresh dill is best, but this dip can be made with dried. Just reduce amount to 2 teaspoons as dried has a more intense flavor than fresh.
A food processor makes this recipe super simple, but if you don't have one grate the onion and mince all other vegetables. Mix well and you have dip with a little more effort on your part. Otherwise, place Greek yogurt, mayonnaise, onion, lemon juice, and garlic in the processor. I find the easiest way to cut dill is to snip it with a pair of kitchen shears or clean scissors. You can use a chef knife, but it often sticks to the blade more than other herbs. Blend these together for about 20 – 30 seconds, just like the salmon dip.
Scrape down sides of processor with a small spatula to ensure all dill is in the dip. This herb is so light is sometimes clumps on the lid as the processor spins. Cover and turn the processor back for another minute to ensure the dill pieces are small and well blended.
Scrape dip into a decorative or glass bowl for serving with assorted cut vegetables or my hubby’s favorite… potato chips! Store extra dip in an covered container for later too! Making dip a day ahead allows the flavors to meld together as well… yum!!