Recipe: Smoked Salmon Dip with Greek Yogurt and Capers
Summary: Smoky, creamy and with a salty pop from the capers, this Smoked Salmon Dip is versatile as a shared lunch or appetizer, scooped onto pita wedges.
Ingredients
- 1 (7-ounce) container Greek yogurt (I used Fage 2%)
- 4 ounces hot-smoked salmon
- 1 tablespoon capers
- 2-4 pita breads
- Garnish: Chopped tomatoes (optional)
Instructions
- Scoop the yogurt into a bowl. Using your fingers, flake the salmon into the bowl, and stir to combine. You can stir well to make sure it is a uniform consistency, or stir lightly and leave it more rustic looking.
- Scrape into a serving bowl or plate. Drain capers and sprinkle decoratively. Surround it with chopped tomato if you are using that.
- Cut pita breads into wedges and serve alongside. If sharing this for a meal for 2, count on 1 pita per person. If serving as an appetizer for more people, you’ll need at least 4 pita breads.
- Serves 2-6
Recipe source
Dorothy Reinhold | Shockingly Delicious. Modeled after a similar dip from True Food Kitchen restaurant.
Sunday Supper
See this page [1] for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.
Preparation time: 5 minutes
Diet type: Pescatarian
Diet tags: Gluten free
Number of servings (yield): 2
Culinary tradition: USA (General)
My rating