Chili Smoked Salmon Cheese Dip
-
Prep
25 min. -
Cook
min. -
Serves
4
| 2 Tbsp | dry white wine |
| ½ tsp | dried dill |
| 1 Tbsp | finely minced shallot |
| 2 tsp | Better Than Bouillon® Chili Base |
| 1 tsp | Red Rooster Hot Sauce |
| 1 pkg | cream cheese, cold (8oz) |
| 4 oz | smoked salmon, chopped |
| 1 dozen | mini bagels, split and toasted (may substitute with crackers) |
| fresh dill for garnish |
In a medium mixing bowl, add wine, dill, shallot, Chili Base and Red Rooster® Hot Sauce; whisk to combine.
Add cream cheese and salmon. With a handheld electric mixer on medium speed, beat ingredients until well combined.
Place in a serving bowl, cover with plastic wrap and refrigerate for 1 hour until ready to serve.
Spread dip on each toasted bagel half and garnish with dill sprig. Serve.
Serve as a Sunday brunch side or a party appetizer.
Recipe tags: Red Rooster Hot Sauce, easy difficulty, side, other
