Creamy 5-Ingredient Mediterranean Salmon Dip Recipe: A Yummy Salmon Sauce for Dipping by Elisa Schmitz
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Can you imagine a creamy delicious dip that packs a protein punch instead of a bunch of fat? I have one for you! I love to cook salmon because salmon is high in protein and omega-3 fatty acids, and is part of a heart-healthy Mediterranean Diet that promotes health and longevity. A 3.5-ounce serving of salmon has as much as 25 grams of protein, is rich in B vitamins, has more than half of the recommended daily allowance of selenium and is a good source of potassium, which helps to reduce blood pressure.
For seafood dinner recipes, I typically make a 1-pound filet, which means we have some leftover salmon. This easy five-ingredient Mediterranean salmon dip recipe is a great example of how to make leftover salmon extra delish (but you can used canned salmon, if desired). This smooth and creamy dip includes Greek yogurt, which also packs a protein punch (along with other nutrients).
The shopping list for this nutritious, gluten-free salmon dip recipe is simple: salmon, plain Greek yogurt, whipped cream cheese, capers and a lemon. You put all the ingredients into a good blender and boom – out comes a yummy salmon sauce that's perfect for dipping vegetables or breads, or as a garnish on a variety of your favorite foods. I served this dip with fresh vegetables and airy crackers. I also served it later with my magic dijonnaise roasted potatoes. So good!
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Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8
Ingredients
- 4 ounces cooked salmon (you could use canned salmon)
- juice of 1 medium lemon (about 2 1/2 tablespoons)
- 4 teaspoons capers
- 3 ounces plain Greek yogurt
- 2 ounces whipped cream cheese
- 1/2 teaspoon Mediterranean seasoning, if desired (see Recipe Notes)
Helpful Products
- Lemon Juicer
- Mediterranean Seasoning
- Canned Salmon
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Mixing Bowl
- Blender
Recipe Notes
- If you don't have leftover salmon, you can use canned salmon for this recipe.
- If starting with plain salmon or canned salmon, feel free to add a half teaspoon of Mediterranean or Italian seasoning to the mixture. My leftover salmon was already seasoned.
- I prefer to use fresh-squeezed lemon juice, but you can use bottled lemon juice, if needed.
- To lighten things up, use reduced-fat cream cheese.
- I served this dip with fresh vegetables and airy crackers. I also served it with my magic dijonnaise roasted potatoes.
Here's how to make it:
- Shred salmon into a small bowl, or directly into your blender. To the blender, add the salmon, Greek yogurt, whipped cream cheese, capers and lemon juice. Season with salt and pepper, if desired.
- Blend until smooth.
- Serve in a medium bowl that allows for dipping vegetables or crackers, or in a ramekin that allows for dipping roasted potatoes, etc.
Nutrition Facts Per Serving
Calories: 53
Total Fat: 2.8g
Saturated Fat: 1.5g
Cholesterol: 13mg
Sodium: 84mg
Total Carbohydrate: 1.3g
Dietary Fiber: 0.1g
Total Sugars: 0.8g
Protein: 4.3g
Vitamin D: 0mcg
Calcium: 18mg
Iron: 0mg
Potassium: 70mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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