Both dips lean on protein and cream cheese, not crackers.
Thanksgiving appetizers usually mean crackers, bread or something sweet before a very large meal. These two dips swap the carb-heavy vehicle for vegetables instead, and get their body from cream cheese, salmon or clams rather than flour or sugar. That's most of why both land under 8g net carbs a serving, before you count what you're dipping into them.
Creamy Smoked Salmon Dip
A chilled cream cheese and smoked salmon dip, ready with 15 minutes of prep.
Ingredients
- 32 oz cream cheese, softened
- 8 oz smoked salmon, chopped
- 6 scallions, minced
- 0.5 cup fresh parsley, finely chopped
- 3 tsp Worcestershire sauce
- 0.5 tsp black pepper
- Celery sticks, for serving
- 1 cucumber, sliced, for serving
- Bell pepper strips, for serving
- Radishes, for serving
Instructions
- 1
Let the cream cheese soften at room temperature for about 15 minutes.
- 2
Chop the smoked salmon into small pieces and place it in a large mixing bowl.
- 3
Add the softened cream cheese, scallions, parsley, Worcestershire sauce and black pepper to the bowl.
- 4
Mix everything together until smooth and evenly combined.
- 5
Cover and chill in the refrigerator for about 30 minutes before serving.
- 6
Arrange the celery, cucumber, bell pepper and radishes on a serving tray.
- 7
Transfer the dip to a serving bowl and serve chilled alongside the vegetables.
Nutrition per serving
Net carbs here means total carbohydrate (8g) minus fiber (1g). Also per serving: 5g sugar, 121mg cholesterol, 612mg sodium.
Nutrition is calculated from ingredient data and will vary with brands, sizes and exactly how much you scoop. Treat it as close, not exact.
Buttery Bacon Clam Dip With Veggie Slices
A warm skillet dip with clams, crumbled bacon and garlic, built on cream cheese.
Ingredients
Bacon Clam Dip
- 2 cans clams, drained, juice reserved
- 2 slices bacon, cooked and crumbled
- 16 oz cream cheese, softened
- 2 celery ribs, finely minced
- 2 cloves garlic, minced
- 0.25 cup onion, minced
- 0.25 cup fresh parsley, chopped
- 2 tbsp butter, melted
- 1 tsp Worcestershire sauce
- 0.5 tsp black pepper
- Pinch of cayenne pepper
For Serving
- Celery sticks
- Cucumber, sliced
- Broccoli florets
- Bell pepper, cut in strips
- Radishes
- Olives
- Pork rinds, optional
Instructions
- 1
Soften the cream cheese in a large mixing bowl while you prepare the other ingredients.
- 2
Cook the bacon until crisp, then crumble it into small pieces and set aside.
- 3
Heat the butter in a skillet over medium-low heat.
- 4
Add the garlic, onion and celery to the skillet and cook for 3–4 minutes, until softened.
- 5
Stir in the clams and reserved clam juice, then simmer gently for about 4 minutes.
- 6
Remove the skillet from the heat and let the mixture cool slightly.
- 7
Add the clam mixture to the softened cream cheese and mix until combined.
- 8
Stir in the crumbled bacon, parsley, Worcestershire sauce, black pepper and cayenne pepper.
- 9
Transfer the dip to a serving bowl and serve warm with celery, cucumber, broccoli, bell pepper, radishes, olives and pork rinds.
Nutrition per serving
Net carbs here means total carbohydrate (4g) minus fiber (0.2g). Also per serving: 2g sugar, 68mg cholesterol, 249mg sodium.
Nutrition is calculated from ingredient data and will vary with brands, sizes and exactly how much you scoop. Treat it as close, not exact.
Make ahead. Both dips can be made a day ahead and kept covered in the fridge. Bring the clam dip back to room temperature, or warm it gently, before serving.
Salmon swap. Canned salmon works in a pinch, though smoked salmon carries more flavor for the same effort.
Clams. Canned baby clams are the easiest option here. Reserve the juice, since that's what carries the clam flavor into the dip.
Serving. Keep the vegetables on a separate tray from the dip so they don't wilt or go soft before the meal starts.
Real food. Fewer complications.
I share practical low-carb meals and clear guidance for people who want more stability without turning food into another full-time job.
Read my story →
