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–+ servings

Alaska Dip

FishGastro-PubNo-Cook
Time :20 minutes
Yield :8 servings
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The Scoop

This is, hands down, the dip that shows up once, and suddenly you become the hostess with the mostess. Everyone is hovering in your kitchen with crackers and celery sticks, waiting for you to bring out the bowl.  It’s so smoky, creamy, and fresh that it's practically begging for one more bite. And then another. 
If you have a bunch of celery sticks, carrots, or crackers around, this one is dangerously good.
Hack it:
Skip the mayo and add Greek yogurt for a lighter, lower-calorie option.
Use cheddar cheese if you can’t get Swiss cheese, and it will work just as well.
Use leftover shredded grilled salmon if you have it on hand, instead of smoked salmon.
Add olives: Black Kalamata olives pair really well with this recipe.
Leftovers:
Stir well before serving again to bring back the creamy texture.
Turn it into a sandwich or wrap, and spread it the next day.
Or turn it into a pasta salad sauce. Just cook your favorite short pasta, and mix it with the spread and extra fresh herbs.

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup mayonnaise
  • 1/2 cup crème fraîche
  • 4 ounces Swiss cheese, shredded
  • 1/4 cup green onions, sliced
  • 1/2 small red onion, diced small
  • 2 tablespoons fresh dill, chopped, plus more, to taste, for garnish
  • 2 tablespoons capers, roughly chopped
  • 1/2 lemon (about 2 tablespoons), juiced
  • coarse sea salt, to taste
  • cracked pepper, to taste
  • 1/2 pound smoked salmon, roughly chopped or pulled with forks

Directions

  • In a large bowl, add the cream cheese, the mayonnaise, the crème fraîche, the Swiss cheese, the green onions, the red onions, 2 tablespoons of the dill, the capers, the lemon juice, the salt, and the pepper and mix using a rubber spatula until completely combined and smooth.
  • Fold in the smoked salmon and mix until combined.
  • Serve garnished with the extra dill.
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