Smoked Salmon Bagel Dip

The BakerMama

 

For my Wines and Foods of the Pacific Northwest wine and food pairing on Friday night, I was interested in making something that combined salmon and cream cheese, two favorites in that region. I found this recipe from The BakerMama and it was a winner. This has a cream cheese and ricotta base topped with smoked salmon, lemon zest, capers, red onion, fresh dill and everything bagel seasoning.

Ingredients:

2 cups (16 ounces) whole milk ricotta

8 ounces cream cheese, softened

2 tablespoons lemon juice

1/2 teaspoon kosher salt

 

Toppings:

4 ounces smoked salmon, chopped

1/4 cup thinly sliced red onion

1 tablespoon capers

1 teaspoon lemon zest (from 1/2 of a large lemon)

1/2 teaspoon everything bagel seasoning

1 tablespoon chopped fresh dill

 

For Serving:

Lemon wedges

Bagel crisps

Cucumber slices

Instructions

Add the ricotta, cream cheese, lemon juice, and salt to a food processor. Blend until smooth and creamy.

Spread the whipped cheese onto a serving platter.

Top with the chopped smoked salmon, sliced red onion, capers, lemon zest, everything bagel seasoning and chopped fresh dill.

Serve with lemon wedges, bagel crisps and cucumber slices.

This is from a wonderful cooking website and cookbook author, The BakerMama. It took minutes to make and everyone loved it.

And I paired it with a 2021 Willamette Valley Oregon Pinot Noir Four Graces.