The “party season” is coming up, and this hot broccoli dip is perfect for a crisp—or snowy—autumn evening. It somewhat resembles the more common spinach artichoke dip, which I can’t eat because I’m allergic to spinach. You can trade the Jack cheese for another variety if you like, but don’t overpower the taste of the vegetables.
Adapted from Best Recipes of Alaska’s Fishing Lodges, by Adela Batin
- 8-oz. pkg. low-fat cream cheese
- ½ C low-fat sour cream
- ¾ tsp. minced garlic
- ½ tsp. dried dill weed
- 1 Tbsp. minced parsley
- 1 Tbsp. lemon juice
- ½ tomato, diced
- 3 green onions, chopped
- 8 oz. smoked salmon or 7½-oz. can salmon with skin and bones removed + ½ tsp. liquid smoke flavoring
Combine cream cheese, sour cream, garlic, dill, parsley, and lemon juice; blend together until smooth. Break salmon into flakes. Gently fold salmon, tomato, and green onions into cream cheese mixture. Serve with crackers or baguette slices.