Smoked Salmon Dip with Dill and Apple Wood Smoke – Revolution Barbecue
Growing up, summers around Lake Michigan meant one thing: smoked salmon was always on the table. I spent countless days fishing with my Dad out of Racine and Door County, Wisconsin, and nothing...
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Ingredients
- 1 pound salmon fillet, skin-on (yields about 12 ounces smoked; 8 ounces for dip, extra for garnish)
- 2 tablespoons Revolution Barbecue All Purpose BBQ Rub
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon minced garlic
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh dill
- ¼ teaspoon Apple Wood Smoked Salt
- 8 ounces smoked salmon, flaked
- Extra smoked salmon, flaked
- Fresh dill, chopped
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