Fishwife's Caramelized Leek and Salmon Dip
4 tbsp Sizzle
3 medium leeks (white and light green parts only), rinsed and thinly sliced.
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tins of Fishwife Smoked Salmon, flaked
8 ounces cream cheese, softened to room temperature
½ cup sour cream
1 lemon, zested and juiced
2 tbsp Drizzle
¼ cup fresh chives, basil, mint, dill, and/or parsley, plus more for garnish
Graza Chips!
Instructions
Active Time: 30
Full Time: 30
Heat Sizzle in a large skillet over medium heat. Add leaks and toss to coat in olive oil. Season with salt and pepper. Cook until caramelized and almost paste-like, 15 minutes, stirring occasionally. If you start to notice any deep browning, turn down the heat. Remove from heat and let cool slightly.
In a large mixing bowl, add salmon, cream cheese, sour cream, lemon zest, lemon juice, Drizzle, herbs and caramelized leeks. Mix with the back of a fork or a rubber spatula. Season to taste with salt and pepper.
Transfer dip to a serving bowl. Top with more herbs and Drizzle. Serve with Graza potato chips. Dip will keep refrigerated in an airtight container for up to 5 days.
