Simple Smoked Salmon Dip + Sourdough Dill Crackers from Scratch

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt offers similar tanginess with fewer calories

Prepare sourdough dill crackers by mixing half a cup to a cup of inactive starter with two cups of water and a tablespoon of unrefined salt.

Add two and a half cups of flour and three tablespoons of dill to the mixture, then knead until it forms a ball.

Roll out the dough on parchment paper to about 1/4 inch thickness, cut into desired shapes, and sprinkle with sea salt.

Bake the crackers in the oven at 350°F for 10 to 15 minutes until golden.

For the dip, peel the smoked salmon off the skin and place it in a bowl.

Add finely chopped red onion, cream cheese, capers, flaky sea salt, and dill to the salmon.

Mash the mixture together until well combined.

Serve the dip with the freshly baked crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens