Smoked salmon dip made with 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. This easy salmon dip is quick to make and is sure to be a party favorite.
*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.
Salmon is one of our family's favorite things to eat. And luckily for us, living in the Pacific Northwest grants us access to all the fresh salmon year-round. Having a freezer full of fresh fish is just the best.
Grilling, braising, and pan-frying fish are all great ways to prepare salmon, but summer cannot come to an end without some homemade smoked salmon.
I am always looking for easy recipes to take to gatherings to share with others and this is a dip everyone always loves. And putting smoked salmon in a dip is the best way to serve it.
This easy smoked salmon dip recipe is very simple to make and requires only a few ingredients. You really want the salmon to speak for itself and let those smokey flavors come through. The flavor of the dip will ultimatley depend on how well your salmon was smoked.
Serve with an assortment of crackers, celery sticks, cucumber slices, bagel chips, or lather on a toasted bagel or sourdough bread. It makes for a perfect appetizer that everyone will love.
Ingredients
A few notes on selecting and preparing the ingredients:
Smoked Salmon
While you are preparing your salmon, double-check for any bones. The flavor of the dip really relies on the salmon itself so make sure to seek out the best quality smoked salmon that you can.
Cream Cheese
Take the cream cheese out of the fridge about an hour prior to making the dip. This will make it soft enough to get the smoothest texture and soften up before you whip it.
Full ingredient list:
- Softened Cream Cheese: Brought to room temperature.
- Mayonnaise
- Greek Yogurt
- Fresh Lemon Juice
- Fresh Chives
- Fresh Garlic
- Sea Salt
- Black Pepper
- Smoked Salmon
See the recipe card for measurements.
Instructions
Step 1:
Prepare the salmon by removing any bones and breaking them up into small pieces, and placing them in a small bowl. Set aside.
Step 2:
Take the softened cream cheese, mayo, greek yogurt, and fresh lemon juice, and in a small bowl mix it with a hand mixer until it is completely smooth with no lumps.
This step is so important. Once the salmon is added we can't go back and whip the cream cheese more. Make sure it is completely light and smooth.
Step 3:
Add in salt, pepper, garlic, and chives and mix again until fully incorporated.
Step 4:
Fold in the pieces of salmon with a wooden spoon or spatula. Do not use a hand mixer as this will break up the salmon even more.
Step 5:
Cover and put in the refrigerator to chill for 2 hours up to overnight. The smoked salmon dip is almost better the next day because it allows all those flavors to come together.
Substitutions
- Onions for Chives: If chives are not available to green onions, a white or red onion can also be used.
- Sour Cream: Greek yogurt gives the dip a nice tang. However, if it is not available, sour cream will work just as well.
- Garlic Powder: Garlic powder can be used in place of fresh garlic. Just ½ teaspoon.
Variations
- Food Processor: This dip can also be made in a food processor. While this is an effective method I wouldn't recommend it. The smoked salmon is the star of the dish and having those bigger pieces is what makes the dip stand out. The food processor will break up those pieces too much.
- To make, place everything except the salmon in the bowl of a food processor and mix until it's soft with no lumps. Then pulse in the smoked salmon.
- Fresh Herbs: Other fresh herbs compliment salmon very well. Throw in some fresh dill or parsley as well.
Equipment
- Medium Glass Bowl
- Hand Mixer
Storage
Smoked salmon dip will last 3-5 days in an airtight container in the refrigerator.
This dip can be frozen as well. Keep in a freezer-safe container and freeze for up to 2 months. Just be aware that when cream cheese is frozen, then brought to room temp the texture and consistency may change.
This dip will keep 2-3 days in an air-tight container in the refrigerator.
Yes it can be, however, when freezing anything dairy it will not thaw out great and the taste and texture will not be the same. It's best to eat within a few days.
Other Recipes You May Like
Did you make the smoked salmon dip? I Would love to hear what you think. Leave me a comment below or tag me on social media @dirt.dough.
Do you want recipes sent right to your inbox? What about cooking tips and tricks, sourdough tutorials, and even some gardening inspiration? Sign up for my newsletter today. Don't worry. I don't spam. I just share my love and passion for all things food.
Smoked Salmon Dip
Ingredients
- 1 8oz Pack of Cream Cheese Softened
- 2 tablespoon Mayonnaise
- 2 tablespoon Greek Yogurt
- Juice from 1 Lemon About 2 tbsp, add more if needed
- 1 tablespoon Fresh Chives Chopped
- 1 Garlic Clove Pressed
- ½ teaspoon Sea Salt
- ¼ teaspoon Pepper to Taste
- 8 oz Smoked Salmon
Instructions
- Prepare the salmon by removing any bones and breaking them up into small pieces, and placing them in a small bowl. Set aside.
- Take the softened cream cheese, mayo, greek yogurt, and fresh lemon and in a small bowl mix it with a hand mixer until it is completely smooth with no lumps.
- Add in salt, pepper, garlic, and chives and mix again until fully incorporated.
- Fold in the pieces of salmon with a wooden spoon or spatula. Do not use a hand mixer as this will break up the salmon even more.
- Cover and put in the refrigerator to chill for 2 hours up to overnight. The smoked salmon dip is almost better the next day because it allows all those flavors to come together.
- Serve and enjoy with crackers, bread, veggies or as a topping for your morning bagel.
Notes
- Onions for Chives: If chives are not available to green onions, white onion or even a red onion can also be used.
- Sour Cream: Greek yogurt gives the dip a nice tang. However, if it is not available, sour cream will work just as well.
- Garlic Powder: Garlic powder can be used in place of fresh garlic. Just a ½ teaspoon.
- Food Processor: This dip can also be made in a food processor. While this is an effective method I wouldn't recommend it. The smoked salmon is the star of the dish and having those bigger pieces is what makes the dip stand out. The food processor will break up those pieces too much.
- To make, place everything except the salmon in the bowl of a food processor and mix until it's soft with no lumps. Then pulse in the smoked salmon.
- Fresh Herbs: Other fresh herbs compliment salmon very well. Throw in some fresh dill or parsley as well.
I made this for a get together and it was a hit! Easy to put together, served with some crackers and it was gone by the end of the night.