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Smoked Salmon Dip

A quick and easy smoked salmon dip that’s perfect for any gathering, featuring cream cheese, fresh herbs, and a touch of lemon.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese, softened Make sure it's softened at room temperature.
  • 4 oz smoked salmon, divided Use cold-smoked or lox-style for best texture.
  • 1/3 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon capers, drained
  • 1 teaspoon prepared horseradish Optional
  • 1/8 teaspoon cayenne pepper Optional
  • Salt and black pepper, to taste Add according to preference.

Method
 

Preparation
  1. Make sure your cream cheese has softened at room temperature for at least 30 minutes.
  2. Chop dill and chives finely, zest and juice the lemon, and drain the capers.
  3. Split the smoked salmon into two portions.
Blending
  1. Add cream cheese, sour cream, lemon juice, lemon zest, dill, chives, capers, horseradish, cayenne, and half of the smoked salmon to a food processor.
  2. Pulse a few times then blend until smooth, scraping down the sides as needed.
  3. Taste and adjust seasoning if necessary.
Final Mixing
  1. Fold in the remaining smoked salmon by hand.
Chill
  1. Transfer the dip to an airtight container and refrigerate for at least two hours.
Serving
  1. Before serving, stir the dip, and garnish with fresh dill, chives, and lemon slices.

Notes

Make-ahead friendly and tastes even better the next day. Best served with toasted baguette slices, mini bagels, or crackers.