Salmon Dip

Thursday, December 3, 2015

salmon dip

So I'm planning my menu for the week after all that heavy, delicious, I can only eat it once a year thanksgiving food, and I really just wanted something refreshing. A cold dip was the first thing to come to mind. After scrolling through Instagram for a while, I got a yearning for some supreme salmon dip. Had I had it before? No. But it couldn't go wrong, I mean, I love salmon. 

I couldn't be more right. Celery, red onions, mayo and sour cream? HEAVEN. Tuna dip on crack is what I've been calling it. 

This is an amazing dish to serve at any party, before dinner as an appetizer, or be like me and just eat it while watching re runs of those Kardashians. Either way, it's PERFECT with butter crackers. If you'd like it a healthier way, then serve it wit cucumbers! 

I researched several variations to this recipe, and decided to just do it the way I make my tuna fish salad. So simple, so quick, let's eat.

Salmon Dip

1 15 ounce can pink salmon or smoked salmon
1/3 cup red onion, chopped
1/3 cup celery, chopped
1 tablespoon fresh parsley
3 heaping tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon Sriracha sauce
salt and pepper for taste

  • Pour can of salmon into a medium mixing bowl, making sure it is cleared of bones and skin.
  • Break the salmon apart
  • Add onion, celery, parsley, mayonnaise, sour cream, and sriracha. Fold the ingredients in to combine.
  • Season with salt and paper to taste

Serve with sliced cucumbers or crackers, enjoy!