SMOKED SALMON DIP
1 lb. smoked salmon – cooked
1 lb. cream cheese – softened
3/4 cup mayonnaise – real
3/4 cup parmesan cheese – grated
6 oz. wt. fontina – shredded
4½ oz. wt. white onion – minced fine
1/4 cup green onion – sliced 1/8”
1 Tbsp. dill weed – dried
1/2 tsp. kosher salt
1/2 tsp. lemon juice
Learn more about WILLAMETTE VALLEY VINEYARDS.
Pair with Willamette Valley Vineyards' Elton Vineyard Pinot Noir.
INSTRUCTIONS
Using a paddle attachment, beat the softened cream cheese in a mixer until fluffy. Add the smoked salmon and continue to mix until the salmon has broken down but is not paste. Add the remaining ingredients and mix slowly until incorporated. Store the mixture in the refrigerator until needed. When ready to serve add mixture to a small baking dish and place in the oven at 350° F until lightly browned and the sides start to bubble. Serve with fresh warmed pita or bread.