Southwest Salmon Dip
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.