Smoked Salmon Dip

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  1 cup Greek Yogurt, Plain, Whole Milk

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  6 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  1 tbsp Lemon Juice, Fresh
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  2 tsp Mustard, Spicy Brown
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  0.5 tsp Garlic powder
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  0.3 tsp 1/4 teaspoon freshly ground black pepper (plus additional for serving)
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  4 4 to 8 dashes hot sauce (optional)
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  8 oz Salmon, Smoked, Hot-Smoked
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  2 tbsp Dill, Fresh
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  Crackers or pita chips (for serving)

Instructions

1. 1Combine the Greek yogurt and cream cheese in a large mixing bowl, then beat with an electric mixer over medium speed for 2–3 minutes until smooth and creamy with no lumps.
2. 2Add the lemon juice, spicy brown mustard, and garlic powder to the bowl, then beat for 1 minute until fully incorporated and the mixture is light and fluffy.
3. 3Flake the hot-smoked salmon into bite-sized pieces, removing any skin or bones, then gently fold into the dip using a rubber spatula along with the fresh dill until evenly distributed (do not overmix).
4. 4Taste the dip and adjust seasoning with additional lemon juice, garlic powder, or salt as needed, depending on the saltiness of the salmon.
5. 5Divide evenly into 8 airtight containers while at room temperature, then seal and refrigerate for up to 4 days.
6. 6When ready to serve, transfer a portion to a serving bowl and top with a pinch of fresh dill and cracked black pepper.