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Salmon dip in dish surrounded by crackers.
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5 from 1 vote

Canned Salmon Dip Recipe

The tried and tested recipe for tasty tinned salmon dip.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Australian
Servings: 25 servings
Calories: 56kcal
Author: Libby Hakim

Equipment

  • blender, chopper or handheld mixer

Ingredients

  • 210 grams red or pink canned salmon (drained and large bones and skin removed)
  • 125 grams cream cheese (block cream cheese, chopped into cubes)
  • ¼ cup mayonnaise
  • 40 grams butter, melted
  • ½ lemon, juice and zest
  • pinch dried dill (optional)
  • salt and pepper (to taste)
  • fennel fronds (or fresh herbs) to garnish

Instructions

  • Add all ingredients to a blender, chopper or mixer and blend together until well combined and smooth.
  • Chill and serve with your favourite crackers.

Notes

Storing: Stored in the fridge, covered, it should keep for a few days.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

Calories: 56kcal | Carbohydrates: 0.5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 72mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.1mg