Easy Smoked Salmon Dip
You’ll love our smoked salmon dip recipe. It’s incredibly creamy and absolutely delicious. I love serving it with thick kettle chips, crackers, sliced bread, or even spread onto bagels. I can’t get enough of this creamy, delicious salmon dip! We love smoked salmon and are always looking for more ways to use it. This smoked salmon dip has quickly turned into one of my favorite recipes! It’s a knockout appetizer and works just as well for brunch with bagels! It never disappoints at celebrations and get-togethers, and honestly, it’s usually one of the first things to go! Get ready for everyone to ask you for the recipe. This one is a keeper! For another seafood dip, try our incredible homemade crab dip, which is just as delicious served hot as it is served cold. Key Ingredients Hot Smoked Salmon: This is my go-to for this dip, but you can use cold smoked salmon or gravlax (lox). It has a firm, flaky texture, and the smoky flavor pairs perfectly with the cream cheese base. Cream Cheese: I use full-fat block cream cheese because it makes the dip so delicious. Sour Cream and Mayonnaise: These add flavor and creaminess while lightening the texture of the cream cheese. I love using homemade mayo when I have it in the fridge. For a lighter dip, you can try substituting some of the sour cream for Greek yogurt (although, I do really love the sour cream in this recipe). Shallot and Fresh Herbs: I love the light onion flavor of shallot in this dip, but use your favorite fresh herbs. I love using chives and dill, which complement the salmon well. Lemon: This cuts through the heaviness of the cream cheese, sour cream, and mayo. Worcestershire Sauce: This adds another layer of flavor. A little bit makes creamy dips and sauces so much better. I also use Worcestershire sauce when making homemade ranch. Hot Smoked Salmon: This is my go-to for this dip, but you can use cold smoked salmon or gravlax (lox). It has a firm, flaky texture, and the smoky flavor pairs perfectly with the cream cheese base. Cream Cheese: I use full-fat block cream cheese because it makes the dip so delicious. Sour Cream and Mayonnaise: These add flavor and creaminess while lightening the texture of the cream cheese. I love using homemade mayo when I have it in the fridge. For a lighter dip, you can try substituting some of the sour cream for Greek yogurt (although, I do really love the sour cream in this recipe). Shallot and Fresh Herbs: I love the light onion flavor of shallot in this dip, but use your favorite fresh herbs. I love using chives and dill, which complement the salmon well. Lemon: This cuts through the heaviness of the cream cheese, sour cream, and mayo. Worcestershire Sauce: This adds another layer of flavor. A little bit makes creamy dips and sauces so much better. I also use Worcestershire sauce when making homemade ranch. Find the full recipe with measurements below. Tips or Making My Favorite Smoked Salmon Dip This salmon dip is really easy to make, and it keeps in the fridge for days. I love making it for company, but it works just as well for my family to spread onto toast or bagels throughout the week. Add some sliced red onion, capers, and a slice of tomato, and you have breakfast! For a fluffy, whipped texture, use a stand mixer. I prefer using my stand mixer because it whips the dip into a light and airy consistency, similar to whipped cream cheese. However, you can easily combine the ingredients by hand if you don’t have a mixer. I do not recommend using a food processor, as this would break up the salmon too much. Happy cooking! Easy Smoked Salmon Dip PREP 10 mins TOTAL 10 mins PREP 10 mins TOTAL 10 mins Our amazing smoked salmon dip is lovely served with thick kettle chips, pita bread, crostini, bagel chips, veggies, and spread onto bagels. For the most flavorful, smoky dip, use hot smoked salmon, as we do in the video. To tone down the smoked flavor, use a 50-50 blend of hot smoked and cold smoked salmon (or use cured salmon like gravlax). Or, for a more mild, creamy dip, use all cold smoked salmon (or cured salmon) in the recipe. If you use cold smoked or cured salmon, finely chop the salmon into tiny bits before mixing it into the dip. For the most creamy and whipped texture, use a stand mixer or large mixing bowl with an electric hand mixer. Makes 2 1/2 cups Watch Us Make the Recipe You Will Need 8 ounces hot smoked salmon (225g) 1 cup (8oz) cream cheese, softened, see notes ½ cup sour cream (120g) ½ cup mayonnaise, try homemade mayo (120g) Heaped tablespoon minced shallot, from half a small shallot 1 ½ teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce or Pickapeppa sauce 5 twists fresh ground black pepper ⅛ teaspoon fine sea salt 2 tablespoons finely chopped fresh chives, plus more for garnish 1 tablespoon finely chopped fresh dill, plus more for garnish Directions 1Beat the cream cheese: In a stand mixer or a large mixing bowl with an electric hand mixer, beat cream cheese on medium-low speed until creamy, 30 seconds to 1 minute. 2Make the dip: Scrape the bottom and sides of the bowl, then add the sour cream, mayonnaise, shallots, lemon juice, Worcestershire sauce, pepper, and salt. Mix on low speed until blended. 3Add the salmon: Flake in the salmon (do not use the skin). Mix on low speed until blended. If using cold-smoked or cured salmon, finely chop the salmon before adding it to the dip. 4To finish: Scrape the bowl’s sides and bottom, then scatter over the chives and dill. Mix in on the lowest speed so the herbs don’t bruise. Remove from the mixer and serve with a few extra herbs sprinkled on top. We love this salmon dip served immediately, but it is even better after a night in the refrigerator. 1Beat the cream cheese: In a stand mixer or a large mixing bowl with an electric hand mixer, beat cream cheese on medium-low speed until creamy, 30 seconds to 1 minute. 2Make the dip: Scrape the bottom and sides of the bowl, then add the sour cream, mayonnaise, shallots, lemon juice, Worcestershire sauce, pepper, and salt. Mix on low speed until blended. 3Add the salmon: Flake in the salmon (do not use the skin). Mix on low speed until blended. If using cold-smoked or cured salmon, finely chop the salmon before adding it to the dip. 4To finish: Scrape the bowl’s sides and bottom, then scatter over the chives and dill. Mix in on the lowest speed so the herbs don’t bruise. Remove from the mixer and serve with a few extra herbs sprinkled on top. We love this salmon dip served immediately, but it is even better after a night in the refrigerator. Adam and Joanne's Tips Storing: Our smoked salmon dip will last up to 4 days in the fridge. We recommend storing it in an airtight container. Stir the dip well before serving, and consider letting it sit out for 20 minutes to warm up so it is dippable and spreadable. We do not recommend freezing salmon dip. Hot smoked salmon vs. cold smoked salmon: Hot smoked salmon is smoked at a high temperature, while cold smoked salmon is cured in salt for several days. Hot smoked salmon has a firm and flaky texture and is usually sold in 4 to 8 ounces fillets. On the other hand, cold smoked salmon has a silky and delicate texture and is sold sliced, similar to gravlax. Softened cream cheese: For best results, use room-temperature cream cheese to ensure it mixes well. The nutrition facts provided below are estimates. Storing: Our smoked salmon dip will last up to 4 days in the fridge. We recommend storing it in an airtight container. Stir the dip well before serving, and consider letting it sit out for 20 minutes to warm up so it is dippable and spreadable. We do not recommend freezing salmon dip. Hot smoked salmon vs. cold smoked salmon: Hot smoked salmon is smoked at a high temperature, while cold smoked salmon is cured in salt for several days. Hot smoked salmon has a firm and flaky texture and is usually sold in 4 to 8 ounces fillets. On the other hand, cold smoked salmon has a silky and delicate texture and is sold sliced, similar to gravlax. Softened cream cheese: For best results, use room-temperature cream cheese to ensure it mixes well. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 cup (about 10 servings total) / Calories 258 / Total Fat 20.3g / Saturated Fat 7.5g / Cholesterol 66.7mg / Sodium 196.3mg / Carbohydrate 3.4g / Dietary Fiber 0.4g / Total Sugars 1.1g / Protein 16.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Quick Fresh Sauerkraut Next Post: Easy Brown Butter