Smoked Salmon Dip Recipe
Introduction
This smoked salmon dip is a creamy, flavorful appetizer that’s perfect for entertaining or a simple snack. With the rich taste of smoked salmon balanced by fresh dill and tangy lemon, it’s quick to prepare and always a crowd-pleaser.
Ingredients
- 200 g / 7 oz smoked salmon (or trout)
- 200 g / 7 oz Philadelphia cream cheese, full fat
- 1/4 cup / 55 g sour cream
- 1/4 cup / 60 g mayonnaise
- 1/4 cup fresh dill, roughly chopped
- 1/2 garlic clove, minced
- 1 1/2 tsp lemon zest (from 1 lemon)
- 1 – 2 tbsp lemon juice
- Pinch of salt and pepper
Instructions
- Step 1: Place all ingredients into a food processor, starting with 1 tablespoon of lemon juice. Use only a small pinch of salt at this stage, as smoked salmon is naturally salty, and consider the saltiness of any crackers you’ll serve with the dip.
- Step 2: Process the mixture until fairly smooth, about 10 seconds on high speed. Scrape down the sides of the processor bowl as needed to ensure even blending.
- Step 3: Taste and adjust the lemon juice and salt as needed, then give the mixture a quick additional pulse to combine.
- Step 4: Transfer the dip into a serving bowl and garnish with extra dill and lemon slices if desired. Serve at room temperature with your choice of crackers, such as melba toasts or mini crostinis.
Tips & Variations
- For a smokier flavor, substitute trout for smoked salmon or use a mix of both.
- If you prefer a chunkier dip, pulse the mixture fewer times to leave some texture.
- Fresh lemon zest brightens the dip, but you can omit it if you want a milder lemon flavor.
- Try adding a dash of hot sauce or a pinch of cayenne pepper for a subtle spicy kick.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature and stir gently. Avoid freezing, as the creamy texture may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, this dip can be prepared up to 2 days in advance. Keep it refrigerated and bring to room temperature before serving for the best flavor and texture.
What can I serve with smoked salmon dip?
It pairs wonderfully with melba toasts, mini crostinis, crackers, pita chips, or fresh vegetable sticks like cucumber and bell peppers.
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Smoked Salmon Dip Recipe
- Total Time: 10 minutes
- Yield: About 2 cups (serves 6–8 as an appetizer) 1x
Description
This creamy and flavorful Smoked Salmon Dip combines smoked salmon with cream cheese, sour cream, and fresh dill for a delicious appetizer. Perfectly balanced with lemon zest and juice, garlic, and a pinch of seasoning, it’s an easy-to-make dip ideal for serving with crackers, melba toasts, or crostinis. Ready in minutes, it’s a crowd-pleaser for parties, snacks, or light meals.
Ingredients
Dip Ingredients
- 200 g / 7 oz smoked salmon (or trout)
- 200 g / 7 oz Philadelphia cream cheese, full fat
- 1/4 cup / 55 g sour cream
- 1/4 cup / 60 g mayonnaise
- 1/4 cup fresh dill, roughly chopped
- 1/2 garlic clove, minced
- 1 1/2 tsp lemon zest (from 1 lemon)
- 1 – 2 tbsp lemon juice
- Pinch of salt and pepper
Instructions
- Combine Ingredients: Place all ingredients into a food processor, starting with 1 tablespoon of lemon juice. Use only a small pinch of salt initially because smoked salmon is naturally salty, and consider the saltiness of any crackers you plan to serve with the dip.
- Blend the Dip: Pulse the mixture on high for about 10 seconds until it’s fairly smooth. Scrape down the sides of the processor bowl as needed to ensure even blending.
- Adjust Flavors: Taste the dip and adjust the lemon juice and salt according to your preference. Blend briefly one more time to combine any additions.
- Serve and Garnish: Transfer the dip to a serving bowl. Garnish with additional lemon slices and fresh dill if desired. Serve at room temperature with your choice of crackers, such as melba toasts or mini crostinis.
Notes
- Use full-fat cream cheese for the best creamy texture and flavor.
- Adjust the amount of lemon juice to your taste for a more or less tangy dip.
- If you prefer a chunkier texture, pulse the dip for less time or reserve some smoked salmon to mix in after blending.
- This dip is best served fresh but can be refrigerated for up to 2 days. Bring to room temperature before serving.
- Try garnishing with capers or a small drizzle of olive oil for added flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Keywords: smoked salmon dip, smoked salmon recipe, creamy salmon dip, appetizer dip, party dip, easy smoked salmon spread
