Creamy Salmon And Jalapeno Dip

Smoked salmon and cream cheese; a classic paring and a great combination of flavors. The only potential problem with this delicious treat is the high sodium content and the crispy crostini’s we typically enjoy it with.

This easy salmon dip is keto-friendly and has 50-75% less sodium that traditional smoked salmon and cream cheese (depending on your usual brand of smoked salmon).

Ingredient tips and substitutions

• This recipe uses fresh Atlantic king salmon, but can easily be replaced with coho or sockeye.
• You can also use frozen salmon, just thaw it overnight in the fridge.
• King salmon tends to be thick cut so if replacing it with another option, you may need to reduce the cooking time by 5 minutes or so to avoid overcooking your salmon.
• The jalapeno adds a gentle mild spice, but can also be easily removed.
• I recommend serving this dip with vegetable crudité such as cucumber slices, celery or carrot sticks.
• Leftovers will keep in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it.

 

Print Recipe

Creamy Salmon And Jalapeno Dip

 

This creamy salmon and jalapeno dip is a keto-friendly option, perfect for holiday entertaining.

 

Prep Time10 minutes mins

Cook Time20 minutes mins

 

Course: Appetizer, Snack

Keyword: Keto Salmon Jalapeno Dip

Servings: 4

Calories: 195kcal

Equipment

• food processor

Ingredients

• 8 ounces king salmon filet skin on
• 5 sprigs fresh dill
• 4 ounces cream cheese slightly softened
• 1/2 medium jalapeno seeds and stem removed
• juice 1/2 lemon
• 1/2 teaspoon kosher salt
• crudité ex: cucumber, celery, cherry tomatoes

Instructions

• Preheat your oven to 425 degrees F.
• Line a small baking sheet with aluminum foil. Place the salmon onto the foil, skin side down. Place salmon into oven and set timer for 18 minutes.
• While the salmon is cooking, place dill sprigs, cream cheese, jalapeno half, lemon juice and salt in a food processor but don't blend quite yet.
• Once the timer for the salmon goes off, take it out. It will be cooked so don't worry about checking the temperature. While the salmon is still hot, take a fork or spoon, or both, and peel away flesh from skin. The skin will stick to the foil, this is what you want. Take all loose flesh and place it into the food processor. Blend until everything is incorporated and smooth, about 2 minutes.
• Serve with vegetable crudité. Garnish with fresh dill and lemon wedges. Enjoy!

Notes

Note: This dip can be made up to 2 days in advance, but is best served warm.

 

Nutrition facts:

 

Servings: 4 | Serving size: 1/2 cup | Calories per serving: 195 

 

15 grams fat (6 grams saturated) 30 mg cholesterol, 335 mg sodium, 3 grams carbs, 2 grams fiber, 1 gram sugar, and 14 grams protein.