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Smoked Salmon Dip

Name: Smoked Salmon Dip
Ingredients: 250 g hot smoked salmon; 50 g 2 med shallots, minced; 20 g drained capers (1 1/2T ); 3 g chopped dill (1/3c); 2 g salt (1/2t ); 50 g sour cream (1/4c ); 50 g mayonnaise (3 1/2T ); 150 g cream cheese (1/2c ); 1 lemon; 150 g all-purpose flour (1 1/4c ); 150 g whole wheat flour (1 1/4c ); 6 g salt (1 1/4t ); 4 g baking soda (1t ); 50 g everything bagel seasoning (1/3c ); 20 g olive oil (1 1/2T ); 150 g water (room temp) (2/3c )

Smokey, cheesy, fish dip with everything bagel crackers sounds like a dream. You can make this dream come true in your own kitchen with very little effort and you will be invited back to next years party as long as you bring this dip.

Ingredients

250 g hot smoked salmon
50 g 2 med shallots, minced
20 g drained capers, 1 1/2T
3 g chopped dill, 1/3c
2 g salt, 1/2t
50 g sour cream, 1/4c
50 g mayonnaise, 3 1/2T
150 g cream cheese, 1/2c
1 lemon

Everything Bagel Crackers

150 g all-purpose flour, 1 1/4c
150 g whole wheat flour, 1 1/4c
6 g salt, 1 1/4t
4 g baking soda, 1t
50 g everything bagel seasoning, 1/3c
20 g olive oil, 1 1/2T
150 g water (room temp), 2/3c

Instructions

Combine dip ingredients in a food processor & pulse 10-12 times to combine.
For crackers, combine dry ingredients in food processor. Drizzle in water while spinning until combined.
Transfer dough to work surface and knead a couple of times.
Divide into 4 pieces. roll each through a pasta roller or by hand with rolling pin until thin.
Cut into rectangles & bake at 350°F/175C for 20-25 min or until golden brown & crispy.