Smoked Salmon Dip | #SoLetsPigOut

It's summer, bikinis are overrated, and it stays light out super late. So�.LET�S PIG OUT. But seriously. #SoLet�sPigOut is a virtual potluck hosted by two super cool gals, Emily and Gina. It�s basically a rad excuse to get together with some of the coolest people on the internet-block/planet for a midsummer celebration of the season's finest eats. I�m talkin� apps, snacks, desserts, entrees, drinks�all the recipes you need for a really great summer potluck, from 25 awesome food bloggers. I�m bringing the smoked salmon dip!

Thick, creamy, smoky, delicious. This dip is a staple in my family. My mom has been making it my entire life.

My hometown is nestled in between the Columbia River and the Klickitat River, bordering towns with names like Trout Lake and White Salmon, so needless to say, there was a lot of fish in my childhood. Like, a lot of fish. My parents were pretty avid fishermen (fisherman & fisherwoman? fisher-people?) when I was growing up, especially during salmon season. Amanda and I refer to one summer of our lives as �The Summer Mom and Dad had OCFD.� That�s obsessive compulsive fishing disorder, in case you were wondering. We were middle school aged, so old enough to be home alone, but too young to drive. Did I mention we lived in the middle of nowhere, miles away from friends? Oh, and we only had 5 tv channels? And this was before internet-at-home? Yeah, we really had to use our imaginations back then.

So anyway, Mel & John were out salmon fishing from sun up to sun down every single day (ok, maybe they worked too, who knows?), leaving Amanda and I to fend for ourselves. Maybe that�s where I learned to love cooking? Survival, I tell you. She and I both remember the cupboards being bare that summer, but that�s probably just our memories playing tricks on us�if you saw my parents� cupboards you�d understand why that probably wasn't true...I think they�re preparing for the zombie apocalypse. But about the salmon: we literally got tired of salmon. It�s the one thing we remember eating that summer. We basically lived off of my dad�s hot-smoked-canned salmon, grilled salmon (either Jamaican jerk rubbed or mayo-seasoning salt rubbed, which by the way, makes the best grilled salmon ever), and batches of Mel�s salmon dip (made from leftover grilled salmon and/or salmon that she cooked just to make dip).

Now, of course, I realize how lucky we were. What I wouldn�t give for unlimited salmon that doesn�t cost a month�s rent! Leftover salmon? Please. These days I make Mel�s salmon dip with store bought canned salmon, because you better believe if I�m forking out a full paycheck for fresh fish, I�m grilling it and eating it all in one sitting right then and there. Luckily, Mel�s dip recipe has some secret ingredients that give the illusion of tons of super smoky smoked salmon, without actually using smoked salmon. Genius, that woman! 

This recipe is also super simple and comes together in the blink of an eye, which means you'll have extra time to make other #SoLetsPigOut potluck recipes! YES! Check out the recipes at The Pig & Quill and So�Let's Hang Out! 

Mel's Smoked Salmon Dip

We have lots of good canned salmon in the PNW, but if you can't find anything local, I've found the Trader Joe's canned salmon is pretty good! Just avoid anything that has skin with it, no bueno. Use 2 6oz cans, or equivalent cooked salmon. For fun, I bought a little 2 oz chunk of smoked salmon and mixed that in as well. You can serve with any crackers or veggies, but the classic summer-of-OCFD version calls for Saltine crackers. 

2 6oz cans salmon, drained

2 oz chunck of smoked salmon (optional)

1 8oz brick cream cheese, softened to room temp

1 tablespoon prepared horseradish sauce (more or less, depending on preference)

1/4 teaspoon liquid smoke

1/4 teaspoon fresh lemon juice

salt & pepper to taste

Stir everything together until fully combined. That's it! Add more lemon juice or liquid smoke if you desire. Store in the fridge in an airtight container. 

PS. I knew making this dip look pretty would be a challenge. The quickest way to tell if food looks gross? Have a second grader take it to school for lunch and see how many kids make fun of it and are grossed out by it. Yep, I was that second grader you guys. In the end I was the lucky one with this dip in my lunch, but man, sometimes a kid just wants a Lunchable like everyone else, ya know?   

Pigs 'n a Blanket with Grilled Onion Cream Cheese Dip

In Chicago you have your sport peppers, relish, and celery salt. In the south you have coleslaw. In New York, you have mustard (and you better not ask for ketchup). Here in Seattle, we have grilled onions and cream cheese. I'm talking about hot dogs, and I think our Seattle dog pretty much can't be beat. 

Every hot dog cart in Seattle serves up a variation on the Seattle dog. Some people like a polish sausage, others get a veggie dog. Sometimes you add sriracha or jalape�os. If you're smart, you add mustard. But you always, ALWAYS add cream cheese and grilled onions. 

And what better time to get your hot dog on than the Super Bowl!? This recipe is super fun, especially if you're a Seahawks fan! I'm hoping we beat the Broncos so bad that they'll be running back to their mommies, asking for their blankies� so I made baby broncos in blankies, Seattle dog style! 

Basically, we have pigs in a mustard-brushed puff pastry blanket, with a grilled onion, jalape�o, cream cheese dip, plus a little sriracha on the side. These little piggies are also fun on their own, and the dip is great with crackers or chips. 

Just plan ahead, there's a bit of prep work, but nothing too crazy. The store-bought puff pastry has to thaw (it takes about 45 minutes), and the onions take about the same amount of time to caramelize and cool. I used all-beef lil' smokies, and Aidell's chicken and pineapple mini sausages, but you could also use full size sausages and cut them in quarters.

Pigs 'n a Blanket with Grilled Onion Cream Cheese Dip (AKA Cry Baby Broncos in a Blankie, Seattle Dog Style)

Grilled Onion Cream Cheese Dip

1.5 large sweet onions, diced small

2 tablespoons butter

salt & pepper

1 8oz package cream cheese, room temperature

1 cup sour cream

Pinch granulated garlic

1 cup finely grated parmesan cheese

1 small can chopped jalape�os (optional)

In a large, heavy bottomed skillet, heat butter over medium heat. Add onions, and cook over medium heat, stirring occasionally, until onions start to brown. Turn heat to medium low, and continue cooking, stirring occasionally, until onions are brown and caramelized, but not burnt, about 30 minutes. Add a bit of salt and pepper, to taste. Remove from stovetop and cool to room temp. 

Mix together cream cheese and sour cream, and add cooled onions. Add garlic and parmesan, and if needed, salt and pepper to taste. Add as much jalape�os as desired (or none at all, or do as I did, and split into two batches, one with peppers, one without. Chill until ready to serve. 

Broncos in a Blankie

Adapted from this recipe

1.5 packages (about 48) mini hot dogs / lil smokies

Flour, for work surface

1 box (17.5 ounce) frozen puff pastry (thawed according to package instructions)

2 tablespoons mustard (of your choice) plus water for thinning

Sriracha & Dip, for serving

Using a fork, poke a few holes in hot dogs, and set aside.

Preheat oven to 450 degrees, and line 2 baking sheets with parchment paper (or cooking spray). 

On a lightly floured surface, roll one thawed, unfolded puff pastry into a 14x11 inch rectangle. Add mustard to a small dish, and whisk a splash of water in to thin it enough to brunch. Brush onto puff pastry. Cut lengthwise into six strips, then cut each strip crosswise into 4 rectangles (so, you should have 24 strips). Place a hot dog on the narrow end of each pastry strip, and roll up. The mustard should help seal the edge. Transfer to baking sheet, and repeat with remaining dogs and 2nd sheet of puff pastry. 

Bake until puffed and golden, about 15 minutes. Serve with grilled onion cream cheese dip and sriracha.