The Jim Swissy Salmon Dip - Easy Version

[AVB]

I've been making this for years now and while it isn't 100% as good as Jim's original it's 95%. Still only 3 ingredients but slightly different.

You'll need

Two 12oz tubs whipped cream cheese

Latitude 45 Smoke Roasted Atlantic Salmon from Walmart (12oz about $15)​

Jalapeno powder (Amazon has a good selection)

Food processor of some kind - I use a Ninja

The Latitude 45 smoked and roasted salmon is about the heavist smoke you will easily find and not at a crazy price. Fresh Jalapenos,as the original recipie called for are hard to find in my neck of the woods in the winter and the powder works just as well and keeps for a long time.

Empty the 2 tubs of whipped cream into a larger container.
Open the Salmon package and take out one of the 3 pieces.
Pull skin off and toss it. Put the salmon into food processor, do the same for the other 2 pieces.
Pour in 1/4 cup milk
Add 2 rounded teaspoons of Jalapeno powder
Mix until smooth
Dump the mixture into the container with the cream cheese.
Stir like hell
Taste test. If you want it hotter now is the time to add more Jalapeno. It is supposed to bet a mild heat not a burning heat

This makes 2 1/3 pounds which should last at least 15 minutes if you did it right.
If you think it needs more salmon flavor for the next time just use only a tub and a half of cream cheese.

 

[CigarStone]

Thank you ray!

 

[rbbrock]

I'll definitely be grabbing some salmon and cream cheese this weekend to try this. I love smoked salmon, I love cheese dips, and I love peppers, so this is going to be a great fit. Still have some freeze dried jalapeno powder from this year's garden, too!

 

[CigarStone]

I've been making this for years now and while it isn't 100% as good as Jim's original it's 95%. Still only 3 ingredients but slightly different.

You'll need

Two 12oz tubs whipped cream cheese

Latitude 45 Smoke Roasted Atlantic Salmon from Walmart (12oz about $15)​

Jalapeno powder (Amazon has a good selection)

Food processor of some kind - I use a Ninja

The Latitude 45 smoked and roasted salmon is about the heavist smoke you will easily find and not at a crazy price. Fresh Jalapenos,as the original recipie called for are hard to find in my neck of the woods in the winter and the powder works just as well and keeps for a long time.

Empty the 2 tubs of whipped cream into a larger container.
Open the Salmon package and take out one of the 3 pieces.
Pull skin off and toss it. Put the salmon into food processor, do the same for the other 2 pieces.
Pour in 1/4 cup milk
Add 2 rounded teaspoons of Jalapeno powder
Mix until smooth
Dump the mixture into the contair with the crean cheese.
Stir like hell
Taste test. If you want it hotter now is the time to add more Jalapeno. It is supposed to bet a mild heat not a burning heat

This makes 2 1/3 pounds which should last at least 15 minutes if you did it right.
If you think it needs more salmon flavor for the next time just use only a tub and a half of cream cheese.

Ray, do you remember how much fresh jalapeno was in Jim's recipe?

 

[insight]

It’s been months since I thought about the dip, now it is worming through my brain again. I’m gonna have to try this…

@Swissy lemme borrow some salmon

 

[grateful1]

It’s been months since I thought about the dip, now it is worming through my brain again. I’m gonna have to try this…

@Swissy lemme borrow some salmon

@Swissy s Fishy s

 

[insight]

@Swissy s Fishy s

I’m just saying, few things live in my memory like things Jim gave me to put in my mouth.

 

[CigarStone]

I’m just saying, few things live in my memory like things Jim gave me to put in my mouth.

Eeewwwww!

I love the flavor of fresh jalapenos but they have a Vengeance on me the next morning.

I am going to try this with some Wasabi powder.

 

[rbbrock]

I made a small batch tonight, but added some homemade mayo and a dash of garlic and dill. Maybe not true to the recipe but pretty darn tasty!

 

[AVB]

Ray, do you remember how much fresh jalapeno was in Jim's recipe?

He used a quarter cup chopped but the salmon and cream cheese amounts were different. I don't have those amounts off hand.

I made a small batch tonight, but added some homemade mayo and a dash of garlic and dill. Maybe not true to the recipe but pretty darn tasty!

There have always been variations, I use garlic myself and the dill sounds interesting but mayo? No thanks.

 

[bfreebern]

I've always done 1 tub of whipped cream cheese, smoked salmon to your taste, pickled japapenos and a fresh jalapeno. Always great, but not as good as Jims.

 

[AVB]

I've always done 1 tub of whipped cream cheese, smoked salmon to your taste, pickled japapenos and a fresh jalapeno. Always great, but not as good as Jims.

My thought here was to make it as easy as possible. Buy the stuff, dump it all together, stir and serve with consistent results

 

[bfreebern]

My thought here was to make it as easy as possible. Buy the stuff, dump it all together, stir and serve with consistent results

Yep, adjusting things the next time, is also the fun part of the process. I just wish Jim would get his ass back here and post again.

@Swissy

 

[rbbrock]

He used a quarter cup chopped but the salmon and cream cheese amounts were different. I don't have those amounts off hand.

There have always been variations, I use garlic myself and the dill sounds interesting but mayo? No thanks.

Just a tablespoon or so in my roughly 1/3 size batch to add a hint of tang. But that's the beauty of these kind of things, everyone can tailor it to their own tastes.

BTW if you've never baked a salmon fillet slathered in mayo and dill, you should try it sometime. Yum.

 

[MX]

I miss Jim,

Me and him, and I think his son, used to run Xbox games online together

ETA: Does the og recipe still live on the forum?

 

[bfreebern]

I miss Jim,

Me and him, and I think his son, used to run Xbox games online together

ETA: Does the og recipe still live on the forum?

Maybe their Swissy Mountain dog was playing, because they don't have kids.

 

[MX]

Maybe their Swissy Mountain dog was playing, because they don't have kids.

Yeah, i couldn't remember, there was a young guy he brought to the games..IIRC

 

[CigarStone]

I made this today and added wasabi powder rather than jalapenos.

Very good!

 

[jfields]

I've always done 1 tub of whipped cream cheese, smoked salmon to your taste, pickled japapenos and a fresh jalapeno. Always great, but not as good as Jims.

I tried the whipped once, and didn't care for the texture. He sent me both versions once, and my favorite was the hand mixed chunkier version. But, YMMV. Also, his smoked fish with Alder wood is so much stronger, and not something you will find in the local supermarkets.

Post in thread 'Recipes'

Jan 24, 2007

Smoked Salmon Spread:

16oz tub cream cheese
1/4 cup diced jalapeños (more for more heat )
8oz Smoked Salmon (more for stronger salmon taste)

mix all together - cream cheese should turn pink in color. Use a power mixer to make it creamier, mix by hand for chunkier. Also, for variety in flavor, finely chopped/minced garlic can be added as well as green onion. For serving suggestions, simply use a buttery type cracker (I prefer Ritz) and add a caper or two.

• Swissy

 

[MX]

I tried the whipped once, and didn't care for the texture. He sent me both versions once, and my favorite was the hand mixed chunkier version. But, YMMV. Also, his smoked fish with Alder wood is so much stronger, and not something you will find in the local supermarkets.

Post in thread 'Recipes'

Jan 24, 2007

Smoked Salmon Spread:

16oz tub cream cheese
1/4 cup diced jalapeños (more for more heat )
8oz Smoked Salmon (more for stronger salmon taste)

mix all together - cream cheese should turn pink in color. Use a power mixer to make it creamier, mix by hand for chunkier. Also, for variety in flavor, finely chopped/minced garlic can be added as well as green onion. For serving suggestions, simply use a buttery type cracker (I prefer Ritz) and add a caper or two.

• Swissy

Thanks