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Smoked Salmon 7-Layer Dip
Made With: Beet Horseradish 5oz
Recipe courtesy of Donna Daltry
4 ounces cream cheese
2 ounces fresh goat cheese
3 tablespoons Silver Spring Horseradish with Beets
2 teaspoons finely grated lemon zest
1 pound smoked salmon, sliced , divided
1/3 cup finely chopped red onion
1/2 cup drained capers, chopped
1/4 cup finely chopped chives
Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides.
Pulse cream cheese, goat cheese, Silver Spring Horseradish with Beets, and lemon zest in a food processor until well combined and creamy.
Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss 1/2 chives and all the onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives.
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