Chili Smoked Salmon Cheese Dip

25 Min.
60 Min.
1
Ingredients
2
tablespoons dry white wine
2 tablespoons dry white wine
½
teaspoon dried dill
½ teaspoon dried dill
1
tablespoon finely minced shallot
1 tablespoon finely minced shallot
2
teaspoons Better Than Bouillon® Chili Base
2 teaspoons Better Than Bouillon® Chili Base
1
teaspoon The Original “Louisiana” Brand Hot Sauce™
1 teaspoon The Original “Louisiana” Brand Hot Sauce™
7
(8-ounce) package cream cheese, cold
7 (8-ounce) package cream cheese, cold
4
ounces smoked salmon, chopped
4 ounces smoked salmon, chopped
1
dozen mini bagels, split and toasted (may substitute with crackers)
1 dozen mini bagels, split and toasted (may substitute with crackers)
fresh dill for garnish
fresh dill for garnish
Directions
  1. In a medium mixing bowl, add wine, dill, shallot, Chili Base and hot sauce; whisk to combine.
  2. Add cream cheese and salmon. With a handheld electric mixer on medium speed, beat ingredients until well combined.
  3. Place in a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
  4. Spread dip on each toasted bagel half and garnish with dill sprig. Serve.
Serve as a Sunday brunch side or a party appetizer.

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