This Smoked Salmon Dip is your go-to recipe for effortless elegance in minutes! Silky, savory, and irresistibly creamy, it blends the smoky richness of salmon with the freshness of dill and lemon. Whether you’re hosting a brunch, prepping for a dinner party, or craving a quick snack that feels gourmet, this dip checks every box. With just a few ingredients and a food processor, you’ll create a crowd-pleasing appetizer that tastes like it came straight from a seaside café.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 10 minutes, no cooking required.
- Simple Ingredients – You probably already have most of them in your fridge.
- Rich & Creamy Texture – Perfectly balanced with tangy lemon and herby dill.
- Perfect for Entertaining – Ideal for brunches, parties, or holiday spreads.
- Restaurant-Quality Flavor – Tastes luxurious with minimal effort.
Unlike other versions that rely heavily on mayonnaise, this one combines cream cheese and sour cream for a smoother, more balanced texture. The result? A dip that feels indulgent without being heavy — fresh, bright, and utterly addictive.
Ingredients Needed
For the Base:
- ▢ 200 g (7 oz) smoked salmon – or use smoked trout for a milder flavor.
- ▢ 200 g (7 oz) full-fat cream cheese (like Philadelphia) – ensures a rich, creamy texture.
- ▢ ¼ cup (55 g) sour cream – adds lightness and a tangy lift.
- ▢ ¼ cup (60 g) mayonnaise – for extra creaminess and smooth blending.
For the Flavor:
- ▢ ¼ cup fresh dill, roughly chopped – fresh dill adds brightness and aroma.
- ▢ ½ garlic clove, minced – a subtle hint of sharpness without overpowering.
- ▢ 1½ tsp lemon zest (about 1 lemon) – enhances freshness.
- ▢ 1–2 tbsp fresh lemon juice – adjust to taste for brightness.
- ▢ Pinch of salt and black pepper – start light; smoked salmon already contains salt.
How to Make Smoked Salmon Dip
Step 1: Combine Ingredients
Place all ingredients into a food processor, starting with 1 tablespoon of lemon juice. Use just a small pinch of salt at first since smoked salmon can be quite salty (and don’t forget crackers often add salt too).
Step 2: Blend Until Smooth
Pulse for about 10 seconds on high, stopping to scrape down the sides as needed. Blend until the mixture is fairly smooth — creamy but still with a touch of texture from the salmon.
💡 Tip: Don’t over-blend; a bit of texture gives the dip character and makes it more appealing.
Step 3: Adjust Seasoning
Taste and adjust lemon juice and salt to your preference. A bit more lemon enhances freshness, while a light hand on salt keeps it balanced. Blend again briefly to mix.
Step 4: Serve
Transfer the dip to a serving bowl. Garnish with extra dill, a sprinkle of lemon zest, or a few thin slices of smoked salmon on top for presentation.
Serve at room temperature with your favorite crackers, melba toasts, or crostini.
Serving and Storage Tips
- Serve with: Crackers, toasted baguette slices, cucumber rounds, or vegetable sticks.
- Make-ahead: You can prepare this dip up to 24 hours in advance — the flavors deepen beautifully overnight.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended — the texture may split once thawed.
Helpful Notes
- Texture control: For a chunkier dip, pulse less. For a smoother, spreadable texture, blend longer.
- Add a kick: Stir in a pinch of cayenne or a dash of horseradish for heat.
- Dairy-free option: Substitute with dairy-free cream cheese and vegan mayo.
- Serving idea: Spread it on bagels or use it as a sandwich filler for a gourmet twist.
Smoked Salmon Dip
Ingredients
Method
- Step 1: Combine Ingredients: Add all ingredients to a food processor, starting with 1 tablespoon of lemon juice. Begin with a small pinch of salt — smoked salmon can be quite salty.
- Step 2: Blend Until Smooth: Pulse for about 10 seconds, scraping down the sides as needed. Blend until creamy but with slight texture remaining for character.
- Step 3: Adjust Seasoning: Taste and adjust lemon juice or salt to your liking. Blend briefly to combine.
- Step 4: Serve: Transfer to a serving bowl and garnish with extra dill, lemon zest, or thin slices of smoked salmon. Serve at room temperature with crackers, crostini, or cucumber rounds.
Notes
Conclusion
If you love quick appetizers that taste luxurious, this Smoked Salmon Dip will be your new favorite. It’s creamy, tangy, and full of flavor — a recipe that feels special but takes just minutes to make. Perfect for entertaining or adding a touch of elegance to your snacks!
Tried this recipe? ⭐ Leave a comment and rating below to let us know how it turned out!
And if you made your own twist — maybe added capers or swapped dill for chives — we’d love to hear about it. Don’t forget to share your dip photos on Pinterest or Facebook and tag your creations!
Frequently Asked Questions (FAQ)
Can I use fresh salmon instead of smoked salmon?
You can, but you’ll lose the smoky flavor. If using cooked fresh salmon, add a dash of liquid smoke or smoked paprika to mimic that depth.
Can I make this gluten-free?
Absolutely! The dip itself is gluten-free — just serve it with gluten-free crackers or veggie sticks.
Why is my dip too salty?
Different brands of smoked salmon vary in saltiness. Start with minimal salt and taste before adding more. Balancing with extra sour cream or lemon juice can also help.
Can I freeze smoked salmon dip?
No — freezing causes the creamy texture to separate. It’s best enjoyed fresh or stored in the fridge for up to three days.
How thick should the dip be?
It should be thick enough to hold its shape on a cracker but soft enough to spread easily. If it’s too thick, blend in a teaspoon of milk or lemon juice.