Smoked Salmon Dip (Printable)

Rich, creamy dip combining cream cheese and smoky salmon with fresh dill and lemon. Ideal for entertaining.

# What You Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/4 cup sour cream

→ Fish

03 - 5 oz smoked salmon, finely chopped

→ Vegetables & Aromatics

04 - 2 tablespoons finely chopped fresh dill
05 - 2 tablespoons finely chopped chives
06 - 1 tablespoon finely grated lemon zest

→ Condiments & Seasonings

07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt (optional, to taste)

→ Garnish

10 - Additional chopped dill or chives
11 - Lemon wedges

# How to Make It:

01 - In a medium bowl, combine the cream cheese and sour cream. Beat with a hand mixer or vigorous whisk until smooth and creamy.
02 - Fold in the smoked salmon, dill, chives, lemon zest, lemon juice, black pepper, and salt until fully incorporated.
03 - Taste and adjust seasoning as needed.
04 - Transfer to a serving bowl. Garnish with extra dill or chives and lemon wedges if desired.
05 - Chill for at least 30 minutes for best flavor, or serve immediately with crackers, bagel chips, or vegetable crudités.

# Expert Tips:

01 -
  • It comes together faster than you can preheat an oven, yet tastes like something from a fancy deli.
  • The smoky salmon and bright herbs make every bite feel indulgent without being heavy.
  • It works just as well for a casual game night as it does for a holiday gathering.
  • Leftovers (if you're lucky enough to have any) taste even better the next day.
02 -
  • If your cream cheese is cold, the dip will turn lumpy and weird, so patience with softening is everything.
  • Chop the salmon finely, big chunks make it hard to scoop and the texture feels clunky.
  • Don't skip the chill time if you can help it, the flavors really do come together better after a rest.
03 -
  • Use a fork to flake the salmon before chopping it, this makes it easier to get even, fine pieces.
  • Zest the lemon before you juice it, trying to do it afterward is a mess.
  • If you're making this for a crowd, double the recipe but mix it in batches so it stays smooth.
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