Smoked Salmon Greek Yogurt Dip

Smoked Salmon Greek Yogurt Dip

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  • Preparation 20 min
  • Marinating 15 min
  • Makes 6 to 8 appetizers
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Marinated Shallots

    • 2 shallots, thinly sliced
    • ¼ cup (60 ml) apple cider vinegar
    • 1 tbsp sugar
    • 1/4 tsp salt

  • Dip

    • 1 ½ cups (375 ml) 0% plain Greek yogurt
    • 3 oz (85 g) sliced smoked salmon, chopped
    • 2 tbsp (30 ml) prepared horseradish
    • 2 tbsp dill, finely chopped, plus more for serving
    • 1 tbsp capers, finely chopped
    • 1 tbsp (15 ml) lemon juice
    • 1 garlic clove, finely
    • Olive oil, for serving

Preparation

  • Marinated Shallots

  • Dip

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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