This smoked salmon dip is a creamy, savory spread made with rich smoked salmon, cream cheese, and fresh herbs. It’s easy to whip up in minutes and perfect for parties, bagels, or snacking with crackers.
Why You’ll Love This Recipe
- Ready in just 10 minutes
- Packed with bold, smoky flavor
- Ultra creamy with a touch of tang
- Great for entertaining or meal prep
- Delicious on bagels, crackers, or veggies
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Smoked salmon (cold or hot-smoked)
- Cream cheese, softened
- Sour cream, Greek yogurt, or mayo
- Lemon juice
- Capers (optional)
- Fresh dill or chives
- Red onion or shallot, finely chopped (optional)
- Salt and pepper
- Optional: Worcestershire or hot sauce for added depth
Directions
- Mix the base: In a food processor or mixing bowl, combine cream cheese, sour cream (or yogurt/mayo), lemon juice, herbs, and capers. Blend or stir until smooth.
- Add salmon: Fold in chopped or flaked smoked salmon. Process briefly for a smooth dip or stir by hand for a chunkier texture.
- Adjust seasoning: Taste and season with salt, pepper, and optional hot sauce.
- Chill: Let the dip rest in the fridge for 30 minutes to allow flavors to meld.
- Serve: With crackers, bagels, sliced baguette, or veggies.
Servings and Timing
- Servings: 8–10
- Prep time: 10 minutes
- Chill time: 30 minutes (optional)
- Total time: 10–40 minutes
Variations
- Use Greek yogurt for a lighter version
- Add horseradish for a spicy kick
- Mix in finely grated white cheddar for extra richness
- Use hot-smoked salmon for a flakier, cooked texture
- Stir in pickle relish or diced cucumber for crunch
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 4–5 days
- Do not freeze: Freezing alters the texture
- Before serving: Stir well and thin with a splash of lemon juice or yogurt if needed
FAQs
Can I use canned salmon?
Yes, but it’s best drained and flaked. Adjust seasonings for flavor.
What’s the difference between cold-smoked and hot-smoked salmon?
Cold-smoked is silky and thin-sliced; hot-smoked is flakier and cooked.
Is this dip spicy?
Only if you add hot sauce—it’s otherwise mild.
Can I make it dairy-free?
Use dairy-free cream cheese and yogurt alternatives.
What’s best to serve with salmon dip?
Crackers, sliced baguette, cucumber rounds, carrot sticks, or on bagels.
How do I make it more spreadable?
Let the cream cheese come to room temp and add more yogurt or sour cream.
Can I make this ahead of time?
Yes, up to 24 hours in advance for best flavor.
How long will it last in the fridge?
About 4 to 5 days if kept sealed and refrigerated.
Can I blend everything smooth?
Yes, use a food processor for a creamy, uniform texture.
Is it keto-friendly?
Yes, it’s low in carbs and high in protein and fat—perfect for keto.
Conclusion
Smoked salmon dip is a creamy, flavor-packed appetizer that’s incredibly easy to make and always a hit. Whether for brunch, parties, or everyday snacking, it delivers gourmet taste with minimal effort. Make a batch and enjoy the smoky, herby goodness.
PrintSmoked Salmon Dip Recipe
Creamy smoked salmon dip flavored with tangy cream cheese, fresh herbs, and a hint of lemon—perfect for crackers, bagels, or veggies.
- Prep Time: 10 mins (+30 mins chilling)
- Cook Time: 0 mins
- Total Time: 40 mins (including chill time)
- Yield: About 1 ½ cups (6–8 servings) 1x
- Category: Appetizer/Dip
- Method: Mix & Chill
- Cuisine: American, Brunch
- Diet: Low Fat
Ingredients
- 8 oz (225 g) cream cheese, softened
- 4 oz (115 g) smoked salmon, finely chopped
- 2 Tbsp sour cream or Greek yogurt
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 Tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 Tbsp fresh chives, chopped
- ½ tsp Worcestershire sauce (optional)
- Pinch of freshly ground black pepper
- Optional garnish: extra dill, capers, or thinly sliced green onion
Instructions
- In a medium bowl, beat softened cream cheese until smooth and creamy.
- Stir in sour cream (or Greek yogurt), lemon juice, and lemon zest until well combined.
- Fold in chopped smoked salmon, dill, chives, Worcestershire sauce (if using), and black pepper.
- Taste and adjust seasoning—add a little more lemon juice or pepper if desired.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, stir again and garnish with extra dill, capers, or green onion slices.
- Serve chilled with crackers, toasted baguette slices, bagel chips, or fresh vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For a lighter version, substitute half of the cream cheese with plain Greek yogurt or low-fat cream cheese.
- Use crème fraîche instead of sour cream for a richer, tangier flavor.
- To vary texture, pulse ingredients in a food processor to desired smoothness.
- Add a pinch of smoked paprika or finely chopped capers for extra briny flavor.
- Great for spreading on bagels at brunch or serving as an appetizer at gatherings.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg