SMOKED SALMON, SUN DRIED TOMATO, AND GRILLED CORN DIP
Ingredients
1, 8.5 ounce jar Bella Sun Luci Sun Dried Tomatoes, Julienne cut with Italian herbs
1 large ear of corn (or ¾ cup of frozen corn, thawed)
1, 8 ounce bar cream cheese, softened
¼ cup Hellmann’s Light Mayonnaise
¼ cup sour cream
½ pound smoked salmon filets, shredded or chopped into small pieces
¼ cup red onion, finely chopped
¼ cup capers
2 tablespoons fresh tarragon leaves, chopped
¼ cup fresh chives, chopped
¼ cup red bell pepper, finely chopped
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
½ teaspoon black pepper
Zest from one lemon, about 2 tablespoons
1 bag pita chips (tortilla chips or crackers are also deeelish)
Instructions
Drain the oil from the sun dried tomatoes and set aside. Place the drained sun dried tomatoes in a large bowl.
Place the corn on a grill heated to 450 degrees and toast on all sides for 7-8 minutes per side until lightly charred all over. Cut the kernels from the cob and add them to the bowl.
Add all of the remaining ingredients to the bowl, except the pita chips. Mix until everything is well combined.
Place the dip in a serving bowl and just before serving drizzle with 2 tablespoons of the reserved sun dried tomato oil.
Serve with the pita chips on the side for dipping and devour!!!
Also delicious served on cucumber slices!
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