This dip might not be Christ on a cracker, but it’s pretty darn close. We recently served it at a catered event for Docomomo Hawaii, a group of architecture nerds devoted to cataloguing and preserving midcentury buildings here on Oahu. When they asked us for food to fit this particular interest, we were in the kitchen lighting Twinkies on fire faster than you can say “Cold War canapes.” That’s a great band name, so don’t you steal it.
We serve it on either homemade crackers or cucumber slices. You could serve it on Triscuits, haricot vert, or your fingers for all I care. I just ask that you wash your hands first before sticking them in my mouth.
What makes my salmon dip better than yours or Ina Garten’s is that I incorporate the salmon in batches—the first half adds flavor and depth to the dip, while the second provides texture. Nothing makes me feel more expensive than chunks of whole salmon in my dip and also diamond face cream (a million effing diamonds, am I right?).
Please go forth and make this dip immediately. Make it yesterday. Make it in 1963. That’s the general vibe over here.
- 8 ounces cream cheese
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, minced, plus additional for garnish
- 6 ounces smoked salmon, divided
- 2 dashes Worcestershire sauce
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ cup capers, drained
- In the bowl of a food processor fitted with the blade attachment, combine all ingredients with 3 ounces of smoked salmon. Pulse until smooth. Flake in remaining salmon and pulse just once or twice to combine. Chill before serving.
- 3 cups flours
- 2 teaspoons sugar
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
- ⅛ teaspoon cayenne
- 1 cup water + 4 tablespoons oil
- 1 egg, lightly beaten with 1 teaspoon water and 1 teaspoon cream
- sesame seeds, for sprinkling
- Preheat oven to 450F. Whisk together dry ingredients in a large bowl. Add the water and oil to the flour and mix until a sticky dough has formed.
- Turn out dough onto a lightly floured work surface. Roll out dough by hand until at least ⅛ inch in thickness or thinner. Brush dough with wash and sprinkle with sesame seeds. Cut crackers of desired size or use a biscuit cutter to punch out rounds.
- Place on parchment-lined cookie sheets and bake for about 14 minutes, until crackers have browned. Best served immediately, but can be stored in airtight containers for up to 3 days.