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Football Food: Easy Smoked Salmon Dip
Football foods are easy apps, snacks, and crowd-friendly dishes for hosting game day or toting to your tailgate.
Football season is officially upon us. While I may know more about football than before I the husband indoctrinated me on the finer points of the game, it does not mean I am any more keen on the sport. You see, simply knowing the difference between a running back and a cornerback does not make one care about this distinction. Running, hitting, throwing, and refs throwing flags on calls no one knew existed? Yea, no thanks. If you need me, I’ll be by the snacks.
Which leads me to this easy smoked salmon dip…
I seldom like smoked meats, but smoked fish has always been a favorite of mine. Lucky for me, a Dad in the commercial fishing industry gave me plenty of proximity to the stuff! As a result, I ate an inordinate amount of smoked salmon. How my insides escaped being preserved to a permanently salted and cured state is nothing shy of a miracle.
It takes roughly 3 minutes to make. With cream cheese, greek yogurt (instead of sour cream!), and chives, this dip is an easy classic. The one little unexpected addition is a teeny tiny hint of horseradish. The subtle hint of horseradish balances the creamy saltiness perfectly! Now, I can’t have smoked salmon dip any other way! It needs this tiny bit of horseradish! Who knew??
Rock your next football party with this 3 minute appetizer! Plus, good snacks give people like me somewhere to hang. 😉
- ~1/4 lb. smoked salmon, broken up into very small pieces (about 3/4 cup)
- 2 oz. cream cheese, cut into small 1/4" pieces
- 3 tbsp. greek yogurt (2% or whole, but not fat free)
- 1 tsp. prepared horseradish
- 1/2 tsp. black pepper
- 1 green onion, finely chopped
- himalayan pink salt, to taste (smoked salmon is very salty so this is often not needed)
- Crackers and/or julienned vegetables like carrots, celery, or bell peppers, for serving
To make the dip, combine smoked salmon, cream cheese, greek yogurt, and horseradish in a bowl. Use a fork to mash and mix until combined. Mix in green onion and black pepper. Taste and season with additional salt, only if needed. Cover and refrigerate until ready to serve with crackers or veggies. Can be made 1 day ahead.