Southwest Salmon Dip Recipe

Dips That Delight

When a social gathering is afoot, dips never fail to rise to the occasion. This swipe- and scoop-friendly appetizer can be prepared and served in a variety of temperatures, consistencies, and flavor profiles. Needless to say, there’s a dip out there for every palate and every occasion. With this list of recipes curated from beloved local restaurants, you’re bound to be the headliner at the next tailgate or any other event where bringing a shareable dish is imperative.

Photography by Rich Smith

Terminal Brewhouse

 

Matt Lewis, owner and operator of Terminal Brewhouse

 

“I enjoy the Southwestern twist on our salmon dip. The chipotle peppers in adobo sauce add a nice layer of smokiness and depth without overpowering the flavor of the salmon. This is a nice, subtle twist on a classic dip.” – Matt Lewis, Owner & Operator  

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Makes 10-12 servings

Ingredients

  • 1¼ lbs. cream cheese
  • 1½ lbs. salmon, skin removed
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 6 Tbsp. cilantro, chopped
  • 2 Tbsp. lime juice
  • ½ (7 oz.) can chipotle peppers in adobo
  • 2 Tbsp. garlic, minced
  • ¼ cup yellow onion, caramelized 
  • ¼ cup green onion, chopped
  • ½ Tbsp. kosher salt
  • 1 tsp. course black pepper

Directions

Set out cream cheese to soften. Grill or bake salmon to an internal temperature of 145°. Let it cool. Mix all ingredients except salmon in a food processor (or by hand, if preferred) until smooth. Transfer mix into a large mixing bowl. Add cooled salmon to the mixture, and stir by hand to combine. Refrigerate until ready to serve.

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Southwest Salmon Dip from Terminal Brewhouse

Southwest Salmon Dip

Terminal Brewhouse
Course Dip
Cuisine American
Servings 12 servings

Equipment

  • Food processor
  • Large mixing bowl

Ingredients
  

  • 1 ¼ lbs. cream cheese
  • 1 ½ lbs. salmon, skin removed
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 6 Tbsp. cilantro, chopped
  • 2 Tbsp. lime juice
  • ½ (7 oz.) can chipotle peppers in adobo
  • 2 Tbsp. garlic, minced
  • ¼ cup yellow onion, caramelized
  • ¼ cup green onion, chopped
  • ½ Tbsp. kosher salt
  • 1 tsp. coarse black pepper

Instructions
 

  • Set out cream cheese to soften.
  • Grill or bake salmon to an internal temperature of 145°. Let it cool.
  • Mix all ingredients except salmon in a food processor (or by hand, if preferred) until smooth.
  • Transfer mix into a large mixing bowl. Add cooled salmon to the mixture, and stir by hand to combine.
  • Refrigerate until ready to serve.
Keyword Adobo, Chipotle Peppers, Dip, Fish, Salmon, Southwest
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