Smoked Salmon Dip Recipe

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Inside: The secret ingredient that takes this smoked salmon dip to the next level and the indispensable gadget you’ll want to make this smoked salmon spread in seconds.

Salmon dip with cream cheese is a creamy, flavorful spread that comes together in minutes in the food processor. Made with smoked salmon, cream cheese, a hint of lemon, fresh dill and prepared horseradish, it’s a delicious dip perfect for entertaining or snacking. This smoked salmon dip is a crowd-pleaser that takes minimal effort but delivers maximum flavor.

smoked salmon dip recipe served with crackers.

Living in South Florida, creamy smoked fish dips are one of my go-to offerings when we have company over. This chunky whitefish dip is delicious with crostini and crudité and this creamy, cilantro-spiked smoked fish dip goes great with crackers and cocktails.

This salmon dip recipe is another favorite in my appetizer and snack arsenal. Made with cream cheese and sour cream, it’s creamy and lush with both pureed fish and small diced bits mixed in for little punches of smoky fish flavor.

Lemon zest and juice brighten the flavors and fresh dill adds the perfect herby quality, but my secret ingredient is horseradish, which gives the smoked salmon spread a tangy, piquant finish. My husband, Scott, can’t get enough of it, muttering about it’s deliciousness while simultaneously spreading a cracker with more of my salmon dip recipe.

Why you’ll love this recipe:

It’s delicious. I mean REALLY delicious.
Quick and easy. If you’ve got a food processor, it takes 10 minutes to make, including time spent wrestling the cream cheese out of the foil package.
A short ingredient list. Only 6 items (not including the crackers, you’ll definitely want to serve it with).
Keto-friendly. This smoked salmon cream cheese dip is naturally gluten-free and is perfect for Keto and Paleo eating plans.
A great make-ahead appetizer because the flavors are even better the next day.
Variations abound. You can adjust the seasonings to suit your tastes. Want more salmon flavor? Add more fish.
It’s a crowd-pleasing favorite – and if you need greater quantities, double the recipe.

Ingredients:

Cream Cheese–you can use any brand of cream cheese (I’ve found that Trader Joe’s brand is a relative bargain compared to Philadelphia). Full fat will give you the best flavor, but you can also substitute low-fat cream cheese.
Sour Cream–again, use your favorite brand. The full-fat variety will yield the best flavor-wise results, but if you’re counting calories, you can use low-fat or fat-free varieties.
Lemons–I use both lemon zest and juice in this salmon dip recipe. The juice adds brightness, but the zest holds most of the flavor.
Horseradish–look for prepared horseradish (or use freshly grated horseradish) not horseradish sauce.
Smoked Salmon–I buy smoked salmon in bulk at Costco; it comes in two 16-ounce packages and it’s much more economical for the yield. I’ve found that it freezes well, so I will open one package and stick the other in the freezer for later.
Dill–I prefer fresh dill, but you could also use one teaspoon of dried. Dried herbs have a more concentrated flavor than fresh, so you need less.

Step-by-step instructions:

Blending cream cheese in a food processor.

Add the cream cheese, sour cream, lemon zest, fresh lemon juice and horseradish to the bowl of a food processor and blend until the mixture is smooth and creamy.

2. Add two ounces of the smoked salmon to the cream cheese mixture.

3. Pulse until the smoked fish is thoroughly blended into the cream cheese and the mixture is smooth.

4. Finely dice the remaining smoked salmon and stir it into the cream cheese mixture until it’s evenly combined.

5. Stir in the chopped fresh dill. You can serve the smoked salmon spread immediately or cover with plastic wrap and refrigerate for several hours or overnight for the flavors to marry.

Pro-Tips:

Ensure the salmon is chilled before mincing it. Cold fish is easier to chop.
Let the cream cheese sit out for 30-45 minutes before making the salmon dip, it will blend more evenly at room temperature.
If you can make it ahead–even a day or two—the flavors in the smoked salmon spread will be even better.
Use leftover salmon to make these dynamite Crunchy Salmon Cakes.

smoked salmon dip in a bowl with lemon and a rosette of salmon.

Swaps and Variations:

For a lighter version, substitute sour cream with Greek yogurt and Neufchatel for the full fat cream cheese.
Add a teaspoon of Worcestershire sauce for a savory depth.
Substitute minced chives for the dill.
Serve this with Everything Bagel Chips or crispy pita chips for casual snacking and game day festivities. It’s also great with toasted baguette slices.
Serve with sliced cucumber rounds, sticks of celery and carrots or jicama.
Use it as a spread for toasted Everything Bagels or veggie sandwiches (with tomato, cucumber, roasted bell peppers, grilled eggplant, sprouts, spring greens, etc.).
To make bite-sized canapés, spread smoked salmon dip over crostini or cucumber slices and top with smoked salmon roe and chives, fresh dill or minced green onion.
To pipe the salmon dip, puree all the salmon in the dip, then fill a piping bag fitted with a large enough tip to prevent clogs. Pipe the smoked salmon spread onto sliced vegetables, crackers, or boiled egg white halves for a twist on deviled eggs.
Add diced cucumber for a fresh, crunchy addition. Since cucumbers are made mostly of water, they can loosen the consistency of the dip. To combat this, Chop the cucumber and lightly salt it. Lay the cucumbers on a bed of paper towels for 10-15 minutes to soak up the excess liquid, then add them to the chunky salmon dip.

A bowl of salmon dip with crackers and dill.

FAQs

What do you eat with salmon dip?

This versatile smoked fish spread works well with crackers, crostini or crudité and makes an excellent spread for toasted bagels or tea sandwiches with slices of cucumber and fresh dill.

What goes in salmon dip?

Cream cheese, sour cream, or mayonnaise are common ingredients in smoked salmon dip. Other seasonings like lemon, Worcestershire, hot sauce and fresh herbs are also good options.

Make ahead:

I recommend making the smoked salmon dip recipe a day ahead of time to allow the flavors to marry and deepen.
You can even make it several (2-3) days ahead.

Storage:

You can store the salmon dip with cream cheese in an airtight container in the fridge for 5-7 days or covered with plastic wrap for a day or two.
Beyond that, you’d want to keep it in an airtight container to prevent other fridge odors from infiltrating the salmon spread.

Freezing:

I don’t recommend freezing the dip as the texture of the cream cheese can change.

More easy dips and spreads you might like:

Looking for more ideas? Check out these salmon and smoked salmon recipes.

A bowl of smoked salmon spread with garnish.

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