Salmon Yogurt Dip


What you need:

  • food processor

  • knife

  • chopping board

  • rubber spatula (or regular spatula or spoon is fine too)

What goes in:

  • three packs of smoked salmon

  • red caviar

  • celery

  • half a cucumber

  • 100g of sundried tomatoes

  • fresh dill

  • two garlic bulbs

  • one small red onion (or half of a large red onion)

  • greek yogurt (I used Fage)

  • softened cream cheese

  • pink salt (regular salt is fine too)

  • grounded pepper

  • baguette or crackers 

  1. Chop the celery into medium size chunks. Chop the cucumber in half. Keep one half in the fridge. Chop the other half of the cucumber into medium size chunks. Add both into the food processor.

  2. Add the garlic, sundried tomatoes, onion, and fresh dill into the food processor. Season with about a pinch of salt and pepper to taste. Pulse the mixture twice or three times. The mixture should still be quite chunky.

  3. Add half of the softened cream and about half a tub of fage into the food processor and pulverize until mixed well. Tip: If you prefer a chunkier dip, pulse the mixture once in step two and only pulse the mixture two or three times after the yogurt and cream cheese have been added.

  4. Mix in the red caviar and it’s time to eat. 

This one will get even your tongue dancing (it's that good)! 

Tip: The dip goes really well with Japanese seaweed crackers too!