Smoked Salmon Dip

Why You’ll Love This Recipe

This dip is bursting with smoky flavor and comes together in just minutes with simple ingredients. It’s luxurious without being fussy and tastes great both chilled and at room temperature. Whether you’re serving it at a brunch buffet or as an easy appetizer, it’s sure to impress your guests with its bold flavor and creamy texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Smoked salmon (hot or cold smoked, flaked or chopped)
• Cream cheese, softened
• Sour cream or Greek yogurt
• Lemon juice
• Fresh dill, chopped
• Capers, chopped (optional)
• Green onions or chives, finely sliced
• Garlic powder
• Black pepper
• Salt (to taste)
• Optional: horseradish or Dijon mustard for a kick

Directions

1. In a mixing bowl, combine softened cream cheese and sour cream. Beat until smooth and creamy.
2. Add lemon juice, garlic powder, black pepper, and a pinch of salt. Stir to combine.
3. Fold in the flaked smoked salmon, chopped dill, green onions, and capers (if using).
4. Taste and adjust seasoning—add more lemon juice, herbs, or a small spoon of horseradish for extra zing if desired.
5. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled with crackers, bagel chips, or fresh vegetables.

Servings and timing

Makes about 2 cups
Prep time: 10 minutes
Chill time (optional): 30 minutes
Total time: 10–40 minutes

Variations

• Zesty version: Add a spoonful of prepared horseradish or Dijon mustard for extra tang.
• Herb-packed: Mix in parsley, tarragon, or thyme along with dill for a more complex flavor.
• Chunky style: Stir in larger pieces of salmon instead of flaking it fully for more texture.
• Creamy upgrade: Add a splash of heavy cream or extra sour cream for a lighter consistency.
• Low-fat option: Use Greek yogurt and light cream cheese for a healthier dip.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dip is best served cold or at room temperature. It is not recommended for freezing, as the texture may separate when thawed. Reheating is not necessary or advised.

FAQs

Can I use hot smoked or cold smoked salmon?

Either works! Hot smoked salmon has a flakier texture, while cold smoked salmon adds a silky, cured flavor.

Can I make this dip ahead of time?

Yes, and it actually tastes better after a few hours in the fridge as the flavors meld together.

Is this dip gluten-free?

Yes, as long as all your ingredients are gluten-free—just serve with gluten-free crackers or veggies.

Can I use canned salmon instead?

You can, but it won’t have the same smoky flavor as smoked salmon. Add a drop of liquid smoke if needed.

How do I serve smoked salmon dip?

With crackers, bagel chips, cucumber slices, toast points, or in mini tart shells.

Can I add cheese to this dip?

Cream cheese is the base, but adding a bit of shredded Parmesan or feta can enhance the flavor.

Does it need to be refrigerated?

Yes, keep it chilled until ready to serve and return any leftovers promptly to the fridge.

Can I blend the dip in a food processor?

Yes, for a smoother texture. Pulse gently to avoid over-blending if you like a little texture.

What herbs go best with smoked salmon?

Dill is classic, but parsley, tarragon, or chives also pair well.

Can I use flavored cream cheese?

Sure! Chive, herb, or veggie-flavored cream cheese can add extra layers of flavor.

Conclusion

Smoked Salmon Dip is a rich, creamy, and flavorful appetizer that’s as simple as it is impressive. With its savory blend of smoked fish, fresh herbs, and tangy creaminess, it’s a must-have for brunches, gatherings, or easy entertaining. Quick to make and always a hit, it’s a dip that brings elegance to any occasion.

Smoked Salmon Dip

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Smoked Salmon Dip is a creamy, savory spread made with rich smoked salmon, fresh herbs, and tangy cream cheese. It’s perfect for brunch, parties, or as an elegant snack served with crackers or veggies.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10–40 minutes
• Yield: 2 cups
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

• 6 oz smoked salmon (hot or cold smoked), flaked or chopped
• 8 oz cream cheese, softened
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 1 tbsp capers, chopped (optional)
• 2 tbsp green onions or chives, finely sliced
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• Salt, to taste
• Optional: 1 tsp horseradish or Dijon mustard for a kick

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Instructions

1. In a mixing bowl, beat softened cream cheese and sour cream until smooth and creamy.
2. Add lemon juice, garlic powder, black pepper, and a pinch of salt. Mix to combine.
3. Fold in the flaked smoked salmon, chopped dill, green onions, and capers (if using).
4. Taste and adjust seasoning—add more lemon juice, herbs, or horseradish if desired.
5. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes for flavors to meld.
6. Serve chilled with crackers, bagel chips, or fresh veggies.

Notes

• Use hot smoked salmon for a flakier texture or cold smoked for a silky one.
• Make ahead for better flavor after chilling.
• Garnish with extra dill or chives before serving for a fresh look.
• Great served on mini toasts, cucumber slices, or in phyllo cups for entertaining.
• Not recommended for freezing as texture may change.

Nutrition

• Serving Size: 2 tbsp
• Calories: 90
• Sugar: 1g
• Sodium: 230mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 25mg