Whip up this irresistible smoked salmon dip quickly. It is creamy, smoky, and packed with fresh lemon and dill flavor, making it a perfect appetizer for any gathering.
Author:Sophia Collins
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:About 1.5 cups1x
Category:Appetizer
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 ounces cream cheese, softened
4 ounces smoked salmon, finely chopped (use cold-smoked or hot-smoked)
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
1 teaspoon prepared horseradish (optional)
1/4 teaspoon black pepper
Pinch of salt (taste first, as salmon is salty)
Optional: 1/4 cup plain Greek yogurt or sour cream for extra creaminess
Instructions
Place the softened cream cheese in a medium bowl.
Add the chopped smoked salmon, lemon juice, dill, chives, horseradish (if using), pepper, and salt.
Use an electric mixer or a sturdy spoon to combine all ingredients until smooth and creamy. If you prefer a chunkier texture, mix by hand until just combined.
If the dip seems too thick, mix in the optional Greek yogurt or sour cream until you reach your desired consistency.
Taste the dip and adjust seasoning, adding more lemon juice or pepper if needed.
Transfer the salmon dip to a serving bowl. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serve cold with crackers, pita chips, fresh vegetables, or sliced bagels.
Notes
This dip works well with both cold-smoked salmon (lox style) for a delicate flavor or hot-smoked salmon for a flakier texture.
For a low-carb or keto salmon dip, serve with celery sticks, cucumber slices, or low-carb crackers. This recipe fits well with a keto meal plan delivery approach.
You can make this dip up to 2 days ahead. Store it covered in the refrigerator. Bring it out 15 minutes before serving.
Garnish with extra chopped dill or a few capers before serving for a gourmet look.