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  • Prep Time (mins)
    12
  • Cook Time (mins)
    -
  • Servings
    Party Size

Ricotta Smoked Salmon Dip

Made With

Ingredients

  • 1 (8-ounce) package cream cheese, at room temperature
  • 1⁄2 cup Frigo® Whole Milk Ricotta Cheese
  • 2 tablespoon Frigo® Fresh Grated Parmesan Cheese
  • 1 lemon, zested and juiced
  • 1 teaspoon prepared mustard
  • 1⁄2 pound (8 ounces) smoked salmon, minced 1 medium red onion, finely chopped
  • 1 tablespoon fresh dill, minced
  • 1 1⁄2 tablespoons capers, drained
  • 1⁄2 teaspoon freshly ground black pepper
  • Salt, to taste
  • Pepper, to taste

Directions

Combine the cream cheese, Frigo® Whole Milk Ricotta Cheese, Frigo® Fresh Grated Parmesan Cheese, lemon juice and zest and mustard in a food processor fitted with a sharp metal blade. Scraping the sides of the bowl as necessary, pulse until blended smooth. Then, scrape the mixture into a medium-sized mixing bowl and reserve to the side.

Add the salmon, red onion, dill, capers and black pepper in the food processor and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped.

Fold the salmon mixture into the bowl with the Frigo® Whole Milk Ricotta Cheese cream. Taste and adjust the salt, pepper and lemon, if necessary.

Refrigerate for at least a half hour.

Serve as a dip with crackers and fresh-cut vegetables, serve as a spread on bagels or create bite-sized hors d'oeuvres by piping the mixture onto crackers and garnishing with minced herbs, chopped onions, chopped smoked salmon and/or caviar.

Rad Tip: Save time by making this dip a few days ahead. If it gets firm in the fridge, simply let it sit at room temperature before serving so it’s easy to scoop.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.

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