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Hot Smoked Salmon Dip

  • 1 package (8 ounces) cream cheese - softened
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon of Capitol BBQ Chipotle Chocolate gourmet seasoning
  • 1 teaspoon dill weed
  • 1 teaspoon Worcestershire
  • 1 lb. (16 ounces) of fresh smoked salmon
  • 1/4 cup chopped green onion
  • 1/4 cup chopped red bell pepper
  •  I bag of baked pita chips or your favorite crackers.


Smoke your salmon on the grill and/or backyard BBQ smoker using alder wood or oak wood for 1.5 hours., Remove salmon from grill/smoker and let it cool to room temperature (approximately 15 minutes)., Preheat oven to 375 degrees F.  In a large bowl, combine the cream cheese and mayonnaise; mix well.  Blend in the horseradish, dill weed, and Worcestershire sauce.  Flake smoked Salmon with a fork and blend it into the cream cheese mixture with the red bell pepper and green onion.  Place mixture in a 8 or 9 inch pie plate.  Bake for 20-25 minutes or until heated through.

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