It's hard to believe that in a few days September will be over and that once October hits, it's one thing after another.
It's a crazy few months of all things fall-like, my birthday, Halloween, more fall things, Thanksgiving and then Christmas and New Year's. I always find that during this time of year, I have big intentions to make lots of exciting food-related things. And while my mind is already brewing of what to bring to Thanksgiving and how to take advantage of all the comfort foods I can, in the blog/food world, the end of the year creates this kind of pressure of creating food that is especially seasonal/holiday specific.
I find, that I am generally not wired this way. There were no cool treats on this blog the whole summer. No ice cream or popsicles like most bloggers would make because even though I will comment on how hot it is outside, you'll still find me cranking on my oven for Oven Roasted Tomato Sauce or Cookies and turning on my stove for English Muffins and Corn Chowder. The ebb and flow of what I create is highly dependent on what ingredients I already have on hand or what inspires me in the spur of the moment rather than what is "in". I've never been one to follow trends anyways or at least have always been a little bit behind.
So, knowing that there will probably be a bunch of celebratory get-togethers in the next few months, I've made Smoked Salmon Dip. This is a pretty versatile dip that can be eaten any time of the year and does not require an oven but, I usually associate it with Thanksgiving since it is the appetizer created and brought by Popo. But, in a usual Popo-like fashion, she doesn't have an exact recipe but rather a rough ingredient list and flavors to throw in "to taste".
This is a cream cheese based dip which makes it extra healthy *wink wink*. But, to cut that creaminess, lemon juice, lemon zest, green onions and paprika are added along with smoked salmon, of course.
I like this dip best when it is served with ridge-cut potato chips or Persian cucumbers from Trader Joes. It is also one of those things that is a crowd pleaser and tastes better in the company of many rather than eaten solo while watching episodes of Parks and Rec.
Don't worry, I still have some seasonal recipes in mind for the next few weeks. Maybe I'm not as hipster as I'd like to think ;)
Smoked Salmon Dip
Yields: 16-20 servings
Feel free to adjust the amount of ingredients due to personal taste preference.
- Two 8 oz. packages cream cheese, at room temperature
- ¼ cup sour cream
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon salt
- 1 teaspoon ground pepper
- ½ teaspoon Hungarian paprika
- 8 oz. smoked salmon
- 4 green onions, thinly sliced
Whip cream cheese and sour cream together until smooth. Add in lemon juice, lemon zest, salt, ground pepper and paprika until well combined.
Using your fingers, add in the smoked salmon in about ½-inch pieces. Add in the green onions and fold to combine.
Chill until serving. Serve with raw vegetables or chips. Cucumbers and ridged potato chips are highly recommended.