This hot smoked salmon dip is in the top five best dips I have ever had. It is warm and comforting and the horseradish is subtle but adds a lot of flavor. The slivered almonds add an unexpected, yet delicious, textural surprise.
I feel so lucky to live where I do. Even on the stormy days I can appreciate Bellingham Bay in all of its glory. A few weeks ago my friends and I took a walk down to Boulevard Park, then came home and made this dip to warm up.
Bellingham Bay on a stormy fall day, Photo by Lucia Thesen
Photo by Lucia Thesen
This recipe is from The Northwest Best Places Cookbook, which is a compilation of recipes from some of the best restaurants in the Northwest. This particular recipe is from Mount Ashland Inn in Ashland, Oregon. Serve the spread with sturdy crackers for dipping.
- 8 ounces hot-smoked salmon, skin and bones removed
- 8 ounces cream cheese, softened
- 2 tablespoons minced sweet onion
- 1 tablespoon milk
- 1 tablespoon prepared horseradish
- Salt and pepper
- 1/3 cup slivered almonds
Preheat oven to 375 degrees. Stir together all of the ingredients except the slivered almonds. Season to taste with salt and pepper. When well mixed, put the mixture into a small baking dish. Sprinkle with the slivered almonds and bake until the mixture is hot and bubbly and the almonds are lightly browned, 12 to 15 minutes.