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  • Jefferson Adams
    Jefferson Adams

    Smoked Salmon New Year's Dip (Gluten-Free)


    Celiac.com 12/29/2015 - Great dips are as indispensible to the holidays as glad tidings and good cheer! This smoked samlon dip is sure to be a hit at your next party snackfest. 

    Photo: CC--Laurel FIngredients:

    • 8 ounces cream cheese, at room temperature
    • 4 ounces smoked salmon, minced
    • ½ cup sour cream
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon minced fresh dill
    • 2 teaspoons minced chives
    • 1 teaspoon prepared horseradish, drained
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

    Directions:
    Whisk the cream cheese in a bowl until smooth.

    Add the sour cream, lemon juice, dill, chives, horseradish, salt and pepper, and mix.

    Add the smoked salmon and mix well.

    Chill and serve with cucumber rounds, gluten-free crackers, or with pieces of toasted gluten-free bread and/ or gluten-free crackers.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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