This weekend marks my last weekend of summer freedom before the second year of graduate school starts again. Not that I really had “summer freedom”, as I was in summer school up until last week.
The point is, I am living it up as much as possible until Tuesday evening hits like a ton of bricks.
Which is what brings me to this salmon dip. I brought it to a friend’s backyard BBQ and ate like it was my last supper.
This recipe takes anywhere from two to ten seconds…total. It’s that easy. If you love salmon, you’ll love this…I promise.
The cast of characters:
We bought the fancy salmon this time around, but cheapo salmon works in a pinch.
1 package cream cheese (I always use 1/3 less fat without any ill effects)
1 package salmon in the pouch – shredded
1/4 cup diced onion
1/4 cup capers
Splash of hot sauce
Salt & Pepper to taste
Simply combine all ingredients and chill until you are ready to serve with crackers or veggie sticks.
Use about this many capers…or more if you’re feeling frisky…or less if you’re feeling capered-out.
This recipe is in our stash of family favorite recipes, but we got the original from our friend, Ginger. The family favorites are tried and true, never fail to please a crowd, and taste delicious served with love. You know those recipes…the ones that have tattered corners and get passed around at every major holiday? Yup. mmmm
Shred the salmon a little bit with your weirdly angled thumb. I swear my right thumb isn’t normally this disfigured.
We ended the bonfire with an outdoor movie and popcorn and I couldn’t have asked for a better way to end the summer!
Two Second Salmon Dip
What are you doing to celebrate the last few days of summer?
-Mads
Seriously, Mads. I’ve been fixating on this dip all day. To die for. I might make it for breaking the fast (Yom Kippur) because it’s a dairy dish, which is what people eat.
On that note, the end of my summer? I have no clue, really. Marcus’ cousin Sam is getting married and that will be a full-frontal Friday-Sunday thing, so I’ll be into…that.