Name: Smoked Salmon Dip
Prep time: 10 min
Total time: PT-490463H28M48S
Cuisine: American
Ingredients: 4 oz smoked salmon, flaked; 8 oz cream cheese, softened; 1/4 cup sour cream or Greek yogurt; 1 tbsp lemon juice; 1 tbsp fresh dill or chives, chopped; 1/4 tsp garlic powder or 1 tbsp minced shallot (optional); Black pepper to taste; 1 tbsp capers (optional)

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Smoked salmon dip is a creamy, savory spread that’s perfect for parties, brunches, or whenever I want a delicious and elegant snack. It’s rich, flavorful, and comes together in just a few minutes. I like to serve it with crackers, bagels, or veggie sticks—it never fails to impress.

Why You’ll Love This Recipe

I love how easy and quick this smoked salmon dip is to make. It’s full of bold flavors from the salmon, creaminess from the dairy, and brightness from lemon and herbs. I can whip it up ahead of time, and it actually tastes better after chilling. Whether I’m hosting guests or just treating myself, this dip always feels like something special without requiring a lot of effort. Smoked Salmon Dip

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Smoked salmon (flaked)
Cream cheese (softened)
Sour cream or Greek yogurt
Lemon juice
Fresh dill or chives (chopped)
Garlic powder or minced shallot (optional)
Black pepper
Capers (optional, for extra briny flavor)

Directions

I place the softened cream cheese in a bowl and beat it until smooth.
I mix in sour cream (or Greek yogurt), lemon juice, garlic powder or shallots (if using), and black pepper until creamy and well combined.
I fold in the flaked smoked salmon and fresh herbs.
I taste and adjust seasoning, adding more lemon or herbs if needed.
I cover and refrigerate the dip for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe makes about 1½ cups of dip, which serves 6–8 people as an appetizer.

Prep time: 10 minutes
Chill time: 30 minutes (optional but recommended)
Total time: 10–40 minutes

Variations

I swap cream cheese with mascarpone for an even silkier texture.
I stir in chopped red onions or green onions for a little crunch.
I add horseradish or Dijon mustard for a spicy kick.
I mix in finely chopped cucumber or celery for a fresh twist.
I make it dairy-free with vegan cream cheese and plant-based yogurt.

Storage/Reheating

I store smoked salmon dip in an airtight container in the refrigerator for up to 3 days. It’s best served cold or at room temperature—no reheating needed. If the dip thickens too much in the fridge, I stir in a little extra yogurt or lemon juice to loosen it up before serving.

FAQs

Can I make smoked salmon dip ahead of time?

Yes, I actually prefer to make it a few hours in advance. It gives the flavors time to develop and blend beautifully.

What kind of smoked salmon works best?

I like cold-smoked salmon (like lox) for a soft, silky texture, but hot-smoked salmon gives a flakier, bolder flavor—it just depends on the texture I want.

Can I freeze smoked salmon dip?

I don’t recommend it. Cream cheese-based dips tend to separate and become grainy after freezing and thawing.

How do I serve this dip?

I love it with crackers, bagel chips, sliced baguette, or fresh veggies like cucumber rounds and bell pepper strips. It’s also amazing on toasted bagels.

Is this dip suitable for keto or low-carb diets?

Yes, as long as I use low-carb dippers like cucumber slices or celery sticks, this dip fits into a keto or low-carb lifestyle.

Conclusion

Smoked salmon dip is one of those recipes I keep in my back pocket for any occasion. It’s quick, flavorful, and always feels a little indulgent. Whether I’m serving it at a holiday brunch or just enjoying a quiet evening snack, I know I can count on it to deliver bold taste with minimal effort.