This easy dip is made with a blend of whipped cream cheese, sour cream, Greek yogurt, and lots of fresh dill.
Ingredients
1 medium lemon
8 ounces whipped cream cheese
1/4 cup sour cream
1/4 cup plain Greek yogurt
1 tablespoon rice vinegar
1 teaspoon kosher salt
8 ounces cold-smoked salmon
3 medium scallions
1/4 medium bunch fresh dill
Crudités and potato chips, for serving
Instructions
Finely grate the zest of 1 medium lemon into a food processor fitted with the blade attachment (about 1 teaspoon). Juice the lemon (about 3 tablespoons) and add to the food processor. Add 8 ounces whipped cream cheese, 1/4 cup sour cream, 1/4 cup plain Greek yogurt, 1 tablespoon rice vinegar, and 1 teaspoon kosher salt. Pulse until combined, 4 to 5 (1-second) pulses.
Evenly scatter 8 ounces cold smoked salmon into the food processor. Pulse until the smoked salmon is fully incorporated and the spread is smooth and spreadable, 4 to 5 (1-second) pulses. Transfer to a medium bowl.
Finely chop 3 medium scallions (about 1/2 cup). Finely chop the fronds and tender stems from 1/4 medium bunch fresh dill until you have 1/4 cup. Add the scallions and dill to the dip and fold together with a flexible spatula until combined. Serve with crudités and potato chips.
