The Professor and I are in a little bit of a shock to find ourselves mid-November already; I’m not sure why, but when I was younger, I wanted nothing more than to grow up and become an adult. As an adult, I want time to stand still so I can catch my breath for just one New-York-minute. And I’m absolutely certain that if I were to take a poll asking if anyone else is having this same experience, I’d be looking at raised hands as far as my eyes can see . . . which really isn’t that far . . . but that’s a different story for another time.
I’m really excited to share a brand new product that’s been added to the Green Valley Organics family: Lactose Free Cream Cheese! Made with just four ingredients: pure organic cream, sea salt, lactase enzyme and live, active cultures – all ingredients are those you can spell and pronounce! Even though Green Valley Lactose Free Cream Cheese is a soft, spreadable cheese, you can use it exactly as you would regular cream cheese—pastries like Rugelach, silky pumpkin cheesecakes, stroganoff sauce, spread on an Everything bagel or my Smoked Salmon Party Dip – can you say ‘Mmmmm?!’
Green Valley Organics and Redwood Hill Farms products can be found at your local Whole Foods Market – and for now, the lactose-free cream cheese is found at Whole Foods exclusively until after the first of the year. All of the products made by Green Valley Organics are gluten-free and lactose-free, so they really are a great option for those of us with dietary restrictions.
When my boys were younger, we’d usually set aside Thanksgiving weekend to put up our Christmas tree and decorate the house; I’d make an assortment of snacks and fill the table with pretty plates of cheese, crackers, candied nuts, chips and this Smoked Salmon dip – partially because I love smoked salmon and partially because I thought it was ‘fancy’; I still consider it fancy because I only make the recipe this time of year. And when I do, my boys are still small and we’re decorating our tree, Christmas music is playing, candles are lit as the sun goes down and, for me, it signifies the beginning of the holiday season.
Disclosure: This post is sponsored by Green Valley Organics. I am being compensated to develop this recipe and share information about Green Valley Organics Lactose-Free products with you; however, all opinions are strictly my own.
NOTE: This is one of those recipes that can be adjusted according to your personal taste; want a little more lemon flavor? Add another squeeze of lemon juice. More dill or parsley, feel free to add more. Additionally, you’ll notice I’ve not added any salt to the original recipe – both the smoked salmon and the capers are salty so before you add salt to the recipe, taste it first and adjust accordingly. And refrigerating overnight helps marry the flavors.
LACTOSE-FREE SMOKED SALMON PARTY DIP
Makes approximately 3 cups
- 12-ounces smoked salmon
- 1 8-ounce container Green Valley Organics Lactose-Free cream cheese
- 2 Tablespoon fresh lemon juice
- 2 teaspoons finely chopped green onion
- 2 teaspoons finely chopped capers
- 1 Tablespoon fresh dill, finely chopped
- 3 Tablespoons fresh parsley, chopped
- 2 Tablespoons chopped pecans, for garnish
- ¼ teaspoon black pepper
- Flake salmon into small pieces and mix with cream cheese, lemon juice, green onion, capers, dill, parsley and pepper; taste and adjust seasonings if needed
- Place salmon mixture into a container and chill at least 2 hours, preferably overnight
- Sprinkle top with nuts and serve with assorted crackers
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