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Smoked Salmon Dip

Smoked Salmon Dip
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A simple and flavorful Creamy Smoked Salmon Dip recipe, perfect for appetizers and gatherings.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 4 ounces hot-smoked salmon, flaked (or cold-smoked salmon, finely chopped)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped red onion (optional, or 1/2 tsp onion powder)
  • 1 teaspoon capers, drained and roughly chopped (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a medium bowl, combine the softened cream cheese and sour cream. Beat with an electric mixer or whisk until smooth and creamy.
  2. Gently flake the smoked salmon, ensuring no bones or skin remain. If using cold-smoked salmon, finely chop it.
  3. Add the flaked or chopped smoked salmon, fresh lemon juice, fresh dill, fresh chives, chopped red onion (if using), capers (if using), and garlic powder (if using) to the cream cheese mixture.
  4. Mix gently until all ingredients are well combined. Be careful not to overmix, as you want some texture from the salmon.
  5. Season with salt and freshly ground black pepper to taste.
  6. Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled with crackers, toasted baguette slices, cucumber slices, or vegetable sticks.

Notes

  • Using hot-smoked salmon provides a flakier texture, while cold-smoked salmon offers a stronger flavor profile.
  • For a tangier dip, substitute the sour cream with plain Greek yogurt.
  • The dip tastes best after chilling for at least 30 minutes, allowing the flavors to fully develop.

Nutrition

Find it online: https://www.masterthecook.com/smoked-salmon-dip/