Smoked salmon dip made from cream cheese, lemon and of course all the flavors of a beautifully smoked salmon. Use this dip with veggies, crackers or on top of your morning bagel.
Salmon is one of our families favorite things to eat. And luckily for us, living in the Pacific Northwest grants us access to all the fresh salmon every summer and fall. My husband loves to fish and filling our freezer with all kinds of wild caught fish is just the best.
Grilling, braising and pan frying fish are all great ways to prepare it but summer cannot come to an end without some homemade smoked salmon. I will share our smoking recipe and process later on this summer but for now we are going through last years batch with some smoked salmon dip.
Smoked salmon dip is simple to make and doesn’t require a lot of ingredients. You really want the salmon to speak for itself and let those smokey flavors come through. Your flavor will depend on how well your salmon was smoked.
Tips for Making Smoked Salmon Dip
While you are preparing your salmon double check for any bones. We prefer our dip to have larger chunks of salmon but you can break it up some more to your liking.
To get the creamiest texture take out your cream cheese about an hour prior to making the dip. This will allow it to soften up before you whip it. I wouldn’t suggest the pre packaged whipped cream cheese. It just doesn’t offer the same texture that brick cream cheese does.
Once the cream cheese is soft, mix it with the mayo and greek yogurt. You can substitute the yogurt for sour cream if you don’t have any.
When mixing in the salt, I wait until the very end. Smoked salmon tends to be salty anyways so add salt as needed at the end to avoid too much in your dip.
Smoked Salmon Dip
- 1 8oz Pack of Cream Cheese Softened
- 2 tbsp Mayonnaise
- 2 tbsp Greek Yogurt
- Juice from 1 Lemon About 2 tbsp, add more to taste
- 1 tbsp Fresh Chives Chopped
- 1 Garlic Clove Pressed
- 1/2 tsp Sea Salt
- Pepper to Taste
- 1 lb Smoked Salmon
- Break up your salmon into bite size pieces and double check for any bones.
- In a bowl mix together the cream cheese, mayo and greek yogurt with a hand mixer until creamy.
- Mix in the lemon, chives, pepper and garlic.
- Gently fold in the salmon.
- Taste and add salt as needed.
- Refrigerate for 2 hours before serving.
- Enjoy with crackers, bread, veggies or as a topping for your morning bagel.