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. Takes about 10 minutes to put together and is sure to be a party favorite.
Juice from 1 LemonAbout 2 tbsp, add more if needed
¼teaspoonPepper to Taste
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.
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.
StorageSmoked 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.