Smoked Salmon Dip with Savory Saltines

Smoked Salmon Dip with Savory
Saltines

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

For the smoked salmon dip:
● 8 ounces cream cheese, softened
● 1/4 cup sour cream
● 2 tablespoons mayonnaise
● 1 tablespoon lemon juice
● 1 teaspoon Worcestershire sauce
● 1/4 teaspoon hot sauce (optional, to taste)
● 4 ounces smoked salmon, finely chopped
● 2 tablespoons fresh dill, chopped
● 1 tablespoon capers, drained and chopped
● Salt and black pepper, to taste (we like plenty of fresh cracked black
pepper!)

For Savory Saltines:
● 1 sleeve of saltine crackers
● 1/2 cup unsalted butter, melted
● 1 teaspoon each of: coarsely ground black pepper, paprika, granulated
garlic or garlic powder, granulated onion or onion powder, dried thyme

Instructions:

1. Make the smoked salmon dip:
In a medium bowl, beat the softened cream cheese until smooth.
Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, and hot
sauce (if using), and mix until well combined.
Gently fold in the smoked salmon, dill and capers.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes to let the flavors meld.

2. Prepare the steak-seasoned saltine crackers:
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment
paper.
Place the saltine crackers in a large bowl.
Pour the melted butter over the crackers and toss gently to coat them evenly.
Combine the seasonings and sprinkle them over the crackers and toss again
until the seasoning is evenly distributed.
Spread the crackers in a single layer on the prepared baking sheet.
Bake for 15-20 minutes, until the crackers are golden and crispy.
Let the crackers cool completely on the baking sheet before serving.

3. Assemble and serve:
Transfer the smoked salmon dip to a serving bowl and arrange the seasoned
saltine crackers around it.
Garnish the dip with a little extra chopped dill or smoked salmon if desired.