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This easy Salmon Dip makes an elegant and unique appetizer for holidays, dinner parties or appetizers-for-dinner kind of nights. This salmon dip is made with canned salmon, cottage cheese, dill and a touch of horseradish. It’s creamy and luscious and gets topped off with zesty olive-drenched olives. It’s a retro yet elevated appetizer that will impress.
Ingredients Needed
- Cottage cheese: use whole milk cottage cheese for the creamiest flavor.
- Salmon: this salmon dip is made with canned salmon. You’ll need 1 (6-ounce) can of wild salmon.
- Herbs: for this recipe you’ll need some fresh dill and fresh chives.
- Mayonnaise: just a tablespoon is needed to add some savoriness and depth of flavor.
- Horseradish: use purchased horseradish sold in the refrigerated section. Avoid the creamy prepared horseradish. You’ll need 1 tablespoon.
- Olives: you’ll need pitted green olives, I recommend using Castelvetrano or Frescatrano olives. One thing to keep in mind, if they’re cheap, they’re cheap for a reason.
- Lemon: you’ll need just 1 lemon and you’ll be zesting it. Save the zested lemon for juicing for another recipe.
How to Make Canned Salmon Dip
- Drain the cottage cheese in a fine mesh strainer for 15 minutes. Straining the cottage cheese with remove excess liquid and make for a very creamy and rich dip.
- Blend the drained cottage cheese in a mini food processor until very smooth, about 1 minute. (A large food processor won’t process 1 cup of cottage cheese as smoothly as a mini food processor. If you don’t have a mini food processor, use a blender.)
- Add the salmon, dill, mayonnaise, horseradish, olive oil, salt and pepper to processor with cottage cheese and process until smooth. Spread the dip onto a medium plate.
- Add the drained olives to a medium mixing bowl. Pat the olives dry a bit with a paper towel then toss the olives with olive oil, zest of 1 lemon and chives and toss to coat.
- Spoon the olives over the dip and serve with chips.
What to Serve Cottage Cheese Salmon Dip With
- Since this dip feels retro, I recommend serving it with potato chips. Nothing better! You can also serve this dip with thin crackers, pretzel crisps or pita chips.
- If you’re looking for other appetizers to serve this with, try my Vegetarian Stuffed Mushrooms or Spinach Artichoke Mac ‘n Cheese Cups.
- For a fun take on the classic Smoked Salmon Platter, serve this dip with Buckwheat Blini as apart of a brunch spread.
FAQs
Do you think trout would work just as well with this recipe?
Absolutely, that sounds delicious! I also have a Smoked Trout Dip recipe if you’re interested in that.
Can I add a few drops of liquid smoke to make this a smoked salmon dip?
Sure, that sounds delicious! And a great way to add flavor. If you want to make a salmon dip with smoked salmon, try this Smoked Salmon Dip.
What can I use instead of cottage cheese?
Whole milk Greek yogurt will do.
More Dip Recipes to Try
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The Best Edamame Hummus Recipe
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Ajvar (Roasted Red Pepper Spread)
Sauces & Dressings
How to Make Chipotle Tomato Salsa
Salmon Dip Recipe
Description
This salmon dip is made with canned salmon, cottage cheese, dill and a touch of horseradish. It’s creamy and luscious and gets topped off with zesty olive-drenched olives. It’s a retro yet elevated appetizer that will impress.
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Ingredients
- 1 cup whole milk cottage cheese
- 1 (6-ounce) can Wild Alaska Pink Salmon, drained
- 2 tablespoons chopped dill
- 1 tablespoon mayonnaise
- 1 tablespoon prepared horseradish
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt and black pepper
- 1 (10-ounce) jar pitted green olives, drained
- Zest of 1 lemon
- 2 tablespoons chopped chives
- Potato chips, for serving
Instructions
- Place 1 cup cottage cheese in a fine mesh sieve set over a bowl; drain 15 minutes.
- In a mini food processor, blend drained cottage cheese until smooth; about 1 minute.
- Drain and add 1 (6-ounce) can wild salmon, 2 tablespoons chopped dill, 1 tablespoon mayonnaise, 1 tablespoon horseradish, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Blend until smooth; season to taste with additional salt and black pepper.
- Spread dip onto a large plate.
- Add drained olives to a medium bowl and pat dry with paper towels. Add remaining 1 tablespoon olive oil, minced zest of 1 lemon, and 2 tablespoons chopped chives. Spoon olives over top and serve with potato chips.
Equipment
Notes
It’s important to drain the cottage cheese—this will remove excess moisture and make for a creamy dip.
Use whole milk cottage cheese for the best texture and flavor. Lower-fat cottage cheese will make for a less creamy, more watery dip.
This dip can be made up to 1 day ahead of time. Leftovers will last for 3 days in the refrigerator.
Nutrition
Serving: 1/6 recipeCalories: 175kcalCarbohydrates: 5gProtein: 8gFat: 14gSaturated Fat: 2gCholesterol: 24mgSodium: 647mgSugar: 1g
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