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Easy Cream Cheese Smoked Salmon Dip

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Whip up a party-perfect dish in just 5 minutes! This Smoked Salmon Dip is rich, creamy, and packed with flavor, making it the ultimate appetizer for any gathering or party.

Get ready to impress your guests with a dip that’s equal parts elegant and easy! This Smoked Salmon Dip brings together the smoky richness of salmon, the creaminess of cream cheese, and a burst of freshness from dill and lemon. Whether you’re hosting a fancy brunch or just need a quick snack for a get together, this dip is the perfect crowd-pleaser. Plus, it takes only five minutes to make—so you can spend more time enjoying and less time prepping!

Ingredients Needed

Cream Cheese: Creates the creamy base for the dip; let it soften for easy mixing.

Smoked Salmon: Adds that rich, smoky flavor—use a high-quality salmon for the best taste.

Lemon Juice: Brightens the dip with a hint of tangy freshness.

Mayonnaise: Brings smoothness and helps balance the flavors.

Sour Cream: Adds a slight tang and extra creaminess.

Dill: Fresh dill is key for that signature herby flavor; don’t forget to remove the stems!

Capers: Adds a salty, briny pop that complements the salmon perfectly.

Salt and Black Pepper: Season to taste for just the right balance.

How to Make Smoked Salmon Dip

Place the cream cheese, mayonnaise, sour cream, and lemon juice in a food processor.

Blend until the mixture is smooth and creamy.

Add the smoked salmon, capers, dill, salt, and pepper. Pulse the processor a few times to mix everything together but avoid over-processing—you’ll want small chunks of salmon for texture.

Taste the dip and adjust the seasoning if needed.

Scoop the dip into a serving bowl and garnish with extra dill or a few capers for a garnish.

Tips for Making

  • Let the cream cheese soften at room temperature before blending to make it easier to mix.
  • For a smokier flavor, use a more heavily smoked variety of salmon.
  • Don’t over-process the dip—you want to keep some texture for the best results.

How to Store

Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Before serving again, give the dip a good stir and add a squeeze of lemon if it needs a flavor boost.

Substitutions and Variations

  • No capers? Use finely chopped olives or pickles for a similar briny flavor.
  • Want extra flavor? Add a teaspoon of horseradish or a pinch of smoked paprika for a unique twist.
  • Dairy-free option: Use dairy-free cream cheese and sour cream for a lactose-free version.

Common FAQs

Can I make this dip ahead of time?

Yes! Make the dip up to a day in advance and store it in the fridge. Just stir it before serving.

Can I use canned salmon instead of smoked salmon?

You can, but it won’t have the same smoky flavor. If you use canned salmon, add a drop or two of liquid smoke to mimic the flavor.

What to Use for Dipping

This Smoked Salmon Dip is versatile and pairs perfectly with a variety of dippers! Here are some ideas to get you started:

Pretzels: The salty crunch of pretzels contrasts beautifully with the creamy dip.

Toast or Crostini: Crisp, golden slices of bread are the perfect base for spreading this creamy dip.

Crackers: Opt for buttery, whole-grain, or seeded crackers for a delightful crunch.

Veggies: Serve with cucumber slices, carrot sticks, celery, or bell pepper strips for a lighter option.

Pita Chips: These sturdy chips are great for scooping and add a satisfying bite.

Bagel Chips: A classic pairing that feels like a nod to lox and cream cheese.

Creamy Smoked Salmon Dip

Take your appetizer game to a whole new level with this quick and creamy Smoked Salmon Dip! Bursting with smoky, tangy, and fresh flavors, it’s the perfect crowd-pleaser for any occasion.
Print Recipe
Prep Time:5 minutes

Ingredients

  • 8 oz cream cheese softened
  • 4 oz smoked salmon
  • ½ lemon juiced
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp dill
  • 1 tbsp capers
  • Salt and pepper to taste

Instructions

  • Add the cream cheese, mayonnaise, sour cream, and freshly squeezed lemon juice to a food processor.
  • Blend the mixture until it becomes smooth and creamy.
  • Add the smoked salmon, capers, chopped dill (stems removed), salt, and pepper to the processor.
  • Pulse the mixture a few times, ensuring it’s well combined but still has small chunks of salmon for texture.
  • Transfer the dip to a serving bowl and garnish with extra dill or capers, if desired.
  • Serve with toast, crostini, crackers, or fresh veggies and enjoy!

Notes

Don’t over process the dip once you have added the salmon, you want it to be a little chunky. 
For a healthier version, use Greek yogurt in place of the mayo and sour cream

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