Smoked Salmon Dips & Spreads

Holiday Smoked Salmon and Artichoke Dip

• 2 cups smoked salmon

• 1 jar (6oz) marinated Artichokes, drained
• 8 oz Cream Cheese, softened
• 8 oz Sour Cream
• 2 tsp Dill
• 2 tsp Cajun Seasoning
• 2 Tbsp Mrs. Dash Original Seasoning Blend
• 1 tsp Worcestershire Sauce
• 1 tsp mild Hot Sauce
• 1 tsp spicy Mustard
• 2 Tbsp Lemon Juice
• Salt, to taste

In large bowl, combine cream cheese and sour cream. Add remaining ingredients, except smoked salmon. Blend well. Add salmon and fold mixture slowly to keep salmon in larger pieces. Refrigerate for 4 to 6 hours. Serve dip with crackers and cheese, raw vegetables, or specialty breads.

Cheesy Smoked Salmon and Dill Spread

• 8 ounces FAIRHAVEN BAY SEAFOODS smoked salmon (do not drain out liquid)
• 8 ounces of cream cheese
• 2 – 4 tablespoons chopped fresh dill
• For added spice try crushed red pepper
• add fresh lemon juice until you can taste it (about 1/4 cup)

Beat ingredients until well blended and fluffy. Add lemon juice and dill last. Transfer to a small bowl, cover and refrigerate for up to 3 days.
© Mary Ellen Carter

DELICIOUS SMOKED SALMON DIP

• 4 ounces smoked salmon
• 1 pint light sour cream
• 1 teaspoon chopped dried tarragon
• 1 teaspoon lemon zest

Crumble smoked salmon into sour cream. Add tarragon and lemon zest; mix well. Refrigerate 2 hours before eating. Enjoy with your favorite chips or raw vegetables.

Fairhaven Bay Seafood… Simply the best.