Last night, I attended L2’s school’s Annual Purse Bingo.  It’s such a hoot! And even though I didn’t take away the beautiful baby blue Kate Spade purse I was coveting, as was my neighbor, I had a great time just catching up with both life-long friends and new friends, too.

The event is pretty relaxed in that we can all bring our own food.  The first year my friend Amy and I attended, our friend Angie (not me, another) gave us the snack 411.  Thank goodness she did.  Snacks and treats for all to share.  It just makes the event that much more fun.

My problem.  I really had no idea what I wanted to share.  Couldn’t be something hot because there was no way to keep it warm.  And I really didn’t want to invest a ton of time making it because I knew I would be at LT’s school most the day.  That pretty much was narrowing me down to the category of cheese plate or dip. And I didn’t have cheese.  Or anything else one needs to assemble a cheese plate.  So dip it was.  Boy was I glad that worked out because you peeps are gonna love this recipe.

Before I left to volunteer at LT’s school, I pulled a block of cream cheese out to bring it to room temperature.  Once I got home assembling the dip was easy as 1-2-3.

I started out with cream cheese, sour cream, and S&P in my KitchenAid mixer.

I mixed until it was just combined.

I chopped shallots and parsley.  (The parsley didn’t get a photo.  I think I’m going to need to get a different color cutting board for herb chopping.)

I added the shallots, parsley, capers, lime juice, and more salt and pepper to my cream cheese mixture, and quickly folded all in with a rubber spatula.  Here is the smoked salmon before I gave it a rough chop.

And after, but before mixing it all together.

Using my rubber spatula, I folded the smoked salmon into the rest of the ingredients.  I did a taste test and added a bit more salt and pepper.

One of my favorite ways to eat this dip is on sliced cucumber.

I am not going to lie, for the sake of convenience, last night I served it with Everything pretzels chips.  This morning, I spread the little bit left on an Everything bagel. I think you see two things.  This is a versatile dip and can be served as a snack, or at breakfast along side some scrambled eggs, or in scrambled eggs.  The second thing, I clearly like the flavors on Everything everythings.

 

Smoke Salmon Dip
8 oz cream cheese, room temperature
8 oz sour cream
2 T capers
2 T parsley, chopped
1 shallot, chopped
juice of half a lime or lemon
salt and pepper
4 oz smoked salmon, roughly chopped

Combine the cream cheese and sour cream.  Fold in capers, shallots, parsley, lime or lemon juice, and salt and pepper.  Fold in the smoked salmon.  Refrigerate until ready to serve.