Ingredients:

4 tablespoons Graza sizzle olive oil

3 medium leeks (white and light green parts only), rinsed and thinly sliced

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tins Fishwife Smoked Salmon, flaked

8 ounces cream cheese, softened to room temperature

½ cup sour cream

1 lemon, zested and juiced

2 tablespoons Graza Drizzle Olive Oil

¼ cup fresh chives, basil, mint, dill, and/or parsley, plus more for garnish

Graza Potato Chips, for serving

Preparation: 

Heat Graza sizzle olive oil in a large skillet over medium heat. Add leeks and toss to coat in olive oil. Season with salt and pepper. Cook until caramelized and almost paste-like, 15 minutes, stirring occasionally. If you start to notice any deep browning, turn down the heat. Remove from heat and let cool slightly.

In a large mixing bowl, add salmon, cream cheese, sour cream, lemon zest, lemon juice, Graza Drizzle olive oil, herbs, and caramelized leeks. Mix with the back of a fork or a rubber spatula. Season to taste with salt and pepper.

Transfer dip to a serving bowl. Top with more herbs and Drizzle olive oil. Serve with Graza potato chips. Dip will keep refrigerated in an airtight container for up to 5 days.