Ingredients
Method
- In a large bowl, or in bowl of food processor, combine cream cheese and yogurt until smooth.
- Scrape down sides as needed and add dill, lemon juice, zest and trout. Pulse until combined and you achieve desired texture (I like a few chunks of the trout to be visible).
- Season to taste. Pulse or stir until combined.
- Store in fridge until ready to serve. Serve with kettle chips or crackers.
Notes
You can use this dip right away, but making it ahead and allowing the dip to rest in the refrigerator for a few hours or overnight allows the flavours to fully develop and is highly recommended for best results.
*The smoked trout I used came in a 7 oz package. You can adjust this amount to your taste or to a slightly different package size if needed.