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Keto Smoked Salmon Dip with Vegetable “Chips”
This creamy dip with a perfect amount of smoked salmon flavor is great to keep in the fridge for moments you need a little something to eat. Scoop it up with keto-friendly vegetable “chips” or with a spoon. Either way, it’s awesome!
Servings: 8 One Serving: 2 oz
Ingredients
For the Vegetable Chips
- 2 large celery stalks, sliced on the bias to 1/8-inch pieces
- 1 large watermelon radish, sliced into 1/6-inch wheels
- 1 cucumber, sliced into 1/8-inch thick wheels
- 1 bell pepper, cut into 1/2-inch wide strips
For the Dip
- 8 oz cream cheese, softened
- 4 oz smoked salmon
- 3 Tbsp mayonnaise
- 1 Tbsp finely minced shallot
- 1 Tbsp fresh lemon juice
- 1 Tbsp finely chopped fresh dill or 1 tsp dried dill
- 2 tsp capers, rinsed and drained
- 1 tsp prepared horseradish
- sea salt and freshly ground pepper
Instructions
- Plunge all of the vegetables in a large bowl of ice water, set aside, and let them get cold and crisp.
- In the bowl of a food processor fitted with the steel blade, combine the cream cheese, smoked salmon, mayonnaise, shallot, lemon juice, dill, capers, horseradish, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse a few times to incorporate, scrape down the sides of the bowl, then puree the mixture for 15 seconds. Stop, scrape again, and puree until smooth and spreadable, 10 to 15 seconds more. Scoop into a decorative bowl.
- Drain the vegetable “chips,” pat them dry on clean dish towels, then arrange on a platter. Serve with the dip.
Nutritional Information - Macros
- 171 Calories
- 15 g Fat
- 6 g Protein
- 5 g Total Carbs
- 1 g Fiber
- 4 g Net Carbs
Tips
- Make the dip creamier by adding more mayo or heavy cream.
- Like it hot? Turn up the spicy kick by adding more horseradish or a dash or two of hot sauce.