2 Recipe Rehab Dips: Smoked Salmon + Jalapeno-Corn
I gave these popular creamy dips a makeover to provide you with a rehabbed version so you aren’t splurging or purging too much on football Sunday. Woot!
Smoked Salmon Football Sunday Dip
serves 12 people
What You Need:
- 8 oz. whipped cream cheese, softened
- 1/4 cup light, paleo mayonnaise
- 1/4 cup plain 0% Greek yogurt
- 1 TB fresh lemon juice
- Salt + pepper, to taste
- 1 – 2 TB hemp or oat milk, as needed to thin out
- 4 oz. smoked salmon, chopped
- 2 TB chopped green onions, plus more for topping
- 2 TB chives, chopped
- Serve with cucumber, carrot, jicama slices + toasted baguette slices
To Make:
- In a mixing bowl mix together the cream cheese, yogurt, mayo, lemon juice, salt + pepper- mix well.
- Mix in enough milk to reach desired consistency.
- Fold in salmon and green onions.
- Preferably chill 1 hour or until ready to serve.
Jalapeno Corn Dip
Serves 10-12 people
What You Need:
- 2 1/2 cups of corn; to make this quicker, I buy frozen fire-roasted corn
- 2 Jalapeños, seeds & stems removed + finely chopped
- 12 ounces light cream cheese, softened
- 1/4 cup light sour cream
- 1 cup crumbled quest fresco
- salt + pepper, to taste
- handful of cilantro, coarsely chopped
- Serve with jicama sticks and baked tortilla chips
To Make:
- Defrost the frozen corn, then heat in a skillet over medium heat.
- Toss it in a bowl + mix it with the remaining ingredients.
- Chill for 1 hour before serving to thicken.