PHILADELPHIA Smoked Salmon and Cream Cheese Dip

 

16 Reviews

10 Min(s)

10 Min(s) Prep

Try our no-bake PHILADELPHIA Smoked Salmon and Cream Cheese Dip for a quick appetizer! Two easy steps and this smoked salmon and cream cheese dip is ready.

What You Need

 

Select All

 

16 Servings

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

 

1 pkg. (4 oz.) smoked salmon, chopped

 

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

 

 

1/4 cup chopped red onion s

 

1 Tbsp. dill weed

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Let's Make It

1

Spread cream cheese onto bottom of pie plate.

2

Top with remaining ingredients.

Kitchen Tips

Tip 1

Serving Suggestion

This great-tasting dip is sure to be a welcome addition to any brunch buffet.

 

Tip 2

Serving Suggestion

Serve with fresh veggie dippers, such as cucumber slices or bell pepper strips, or with your favorite crackers.

Tip 3

Variation

Prepare using PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Nutrition

Calories

70

Calories From Fat

0

% Daily Value*

Total Fat 6g

8%

Saturated Fat 3.5g

18%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 105mg

5%

Total Carbohydrates 1g

Dietary Fibers 0g

Sugars 1g

2%

Protein 2g

4%

Vitamin A

4%

Vitamin C

0%

Calcium

2%

Iron

0%

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

16 servings, 2 Tbsp. each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness 

Eggnog Latte

• 1 cup whole milk
•  
• 1 tablespoon sugar
•  
• 1/4 cup brewed espresso
• 2 teaspoons
•  
• 1 teaspoon
• Mix milk and sugar in microwavable coffee mug. Microwave on HIGH 2 minutes or until heated through (do not boil).
• • Stir in coffee and extracts. Top with whipped cream and sprinkle with McCormick® Ground Nutmeg, if desired.

Easy No Cook Eggnog

Ingredients

8 (1/2 cup)
Servings

• 1 1/2 cups half-and-half
• 1 cup egg substitute
• 1 cup vanilla ice cream
• 2 tablespoons sugar
• 1 tablespoon 
• 1/2 teaspoon 
• 1/4 teaspoon 
• Place all ingredients in blender container; cover. Blend 1 minute or until well mixed
• • Serve immediately or refrigerate until ready to serve.

Fresh Corn & Avocado Salsa

 

2 large avocado s, chopped

 

1-1/2 cups cooked fresh corn kernel s

 

1 red pepper, chopped

 

1/2 cup finely chopped red onion s

 

1/4 cup chopped fresh cilantro

 

1/2 tsp. hot pepper sauce

 

1/4 cup KRAFT Zesty Italian Dressing

 

1 pkg. (14 oz.) tortilla chips

1

Combine all ingredients except chips.

2

Serve with chips.

OREO-Raspberry Cookie Balls

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

36 OREO Cookies, finely crushed

 

1/4 cup raspberry jam

 

1/4 cup chopped dried cranberries

 

1 oz. BAKER'S White Chocolate, melted

 

2 drops red food coloring

 

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Mix first 4 ingredients until blended.

2

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

3

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Spicy Peach Salmon

Ingredients

• 1 cup lowfat blended peach yogurt
• 2 Tbsp. olive oil
• ½ tsp. cayenne pepper
• ½ tsp. salt
• 4 salmon fillets (8 oz. each)

Directions

• Step 1
  Preheat the grill.
• Step 2
  In a small bowl, stir together the yogurt, olive oil, cayenne pepper, and salt.
• Step 3
  Take a piece of aluminum foil and cut it into four rectangular pieces, each large enough to wrap around one salmon fillet. Place the fillets in the foil squares and brush liberally with the yogurt mixture. Close up the foil packet.
• Step 4
  Place the packets on the grill. Grill the salmon for 15 minutes or until it is cooked through.

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