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As a teacher the holidays are full of parties, get togethers, potlucks, and staff meetings. This means a million reasons to make and transport food from home. Luckily my husband works for the Quinault Indian Nation at their fish processing plant so we have an abundance of salmon this time of year. This salmon is smoked within hours of leaving the river and the best I’ve ever had. Because of this, it has quickly become a family tradition to bring a salmon snack of some kind to every event we attend. I love to make a creamy artichoke and jalapeno dip, that when combined with the smoked salmon is an amazing dip on crackers, with carrots or on a sandwich as a spread. Sometimes we even eat it with a spoon…
Smoked Salmon Dip
- 1 cup of sour cream
- 1 cup of cream cheese
- 1 cup shredded mozzarella cheese
- 2-3 cloves of garlic
- 1 can of artichoke hearts packed in water
- sliced jalapeños to suit your palate (I used about 1/2 – 3/4 cup but I like it spicy)
- 1 1/2 cups smoked salmon
Start by mixing all of the ingredients except the salmon in a food processor. You want it to be creamy, but retain a little bit of texture so don’t puree it for too long! Then put your dip into a bowl. Put the smoked salmon into the food processor and rough chop it until it is in bite sized (and smaller) pieces. Add your smoked salmon to the bowl with your dip and fold the salmon in gently. You want then pieces to hold up and keep their shape to really drive home the smokey flavor.
Now, because it’s the time of year when we are constantly meeting up with friends and family (not to mention work colleagues) I wanted to put pack this up to go. Normally I would have had a container for my dip, a box of crackers and another container for my veggies. However, when I was at Fred Meyer the other day (buying a last minute birthday present for my son) I saw these Rubbermaid Party Platters. I decided to go out on a limb and buy one to see if it could live up to its impressive promise. The Ibotta reward didn’t hurt either…
I chopped my celery, added my carrots, and then dished up the crackers. Then I put my smoked salmon dip into the totally separate container with the airtight lid. The (deceptively large) container fits perfectly into the recess in the center of the platter keeping everything together, without it all mushing up together. Plus it keeps that salmony smell contained while in transit. The super seal top lid kept all my veggies and crackers safely ensconced inside the platter without my having to worry about them spilling or the lid popping off while I drove.
This dip was a total party pleaser and the recipe was requested by everyone who tasted it. Luckily I was able to tell them just to check here on the blog for all the details. So, after you make this yourself tell your friends to come get the recipe right here!