This Smoked Salmon Dip is outrageously creamy, luscious, and packed with flavor—think smoky fish, fresh dill, zesty lemon, and a whisper of garlic all whizzed together in one glorious bowl. It’s the ultimate crowd-pleaser for parties or your next weekend brunch, and honestly, it disappears before you know it!
Why You’ll Love This Recipe
- Five-Minute Magic: This dip honestly takes less than five minutes to make—just toss the ingredients in the food processor and blend away!
- Ultra Creamy, Never Heavy: The combination of cream cheese, sour cream, and a touch of mayo makes every bite silky and scoopable, but not too rich.
- Fresh Brightness: Lemon zest and dill absolutely light up the flavor, balancing out the smokiness for a fresh, crave-worthy dip.
- Versatile for Every Occasion: Serve this Smoked Salmon Dip for brunch, as a party starter, or even as the highlight of a picnic basket—trust me, everyone will be begging for the recipe!
Ingredients You’ll Need
It’s amazing how such simple, everyday ingredients come together so magically in this Smoked Salmon Dip. Each one plays a crucial role—from that unmistakable smokiness to the creamy base and the pops of herb and lemon zest that make this dip sing.
- Smoked Salmon (200g/7oz): The star of the show! Go for good-quality smoked salmon or trout; its robust flavor really sets the dip apart.
- Philadelphia Cream Cheese (200g/7oz), full fat: This gives that classic creamy texture and a subtle tang.
- Sour Cream (1/4 cup/55g): Adds a gentle acidity and lightness—sub in Greek yoghurt if you’d like it a touch lighter.
- Mayonnaise (1/4 cup/60g): A little mayo adds silkiness and ensures the dip stays scoopable; choose a whole egg mayonnaise for best flavor.
- Fresh Dill (1/4 cup, roughly chopped): There’s no substitute for the hit of freshness dill brings—it’s essential for that classic pairing!
- Garlic (1/2 clove, minced): Just a small amount wakes everything up. Don’t skip it, but don’t overdo it either!
- Lemon Zest (1½ tsp) & Lemon Juice (1–2 tbsp): These add brightness and balance the rich, smoky flavors—taste and adjust as you go.
- Salt & Pepper (to taste): Start lightly, as the salmon is salty, and adjust at the end for perfect balance.
Variations
One of the best things about Smoked Salmon Dip is how easy it is to tweak! Whether you’re working with pantry staples, trying to lighten things up, or craving a different flavor twist, this recipe is endlessly versatile.
- Lighter Option: Swap the sour cream and mayonnaise for Greek yoghurt if you’re after something a bit less rich (it’s still delicious!).
- Trout Instead of Salmon: Use smoked trout for a little extra intensity and deeper smokiness.
- Add Heat: Mix in a pinch of cayenne or a dash of hot sauce for some subtle warmth.
- Herb Medley: Add chives or flat-leaf parsley along with dill for extra color and brightness.
How to Make Smoked Salmon Dip
Step 1: Load the Food Processor
Add your smoked salmon, cream cheese, sour cream, mayonnaise, dill, minced garlic, lemon zest, and one tablespoon of lemon juice to the bowl of a food processor. Start with just a light sprinkle of salt and pepper—remember, it’s easy to add more, but you can’t take it away!
Step 2: Blend to Creamy Perfection
Whizz everything on high for about 10 seconds, scraping down the sides as needed. The texture should end up mostly smooth but with a little bit of character—no need to puree it into oblivion! Taste and adjust the lemon juice and seasoning.
Step 3: Taste & Tweak
This is your moment to really make the dip your own. Need a bit more tang? Add a splash more lemon juice. Want more brightness? Toss in some extra dill. Give it one last quick blend to mix any extras in.
Step 4: Serve & Garnish
Spoon the dip into a serving bowl and, if you feel inspired, garnish with more dill and a few thin lemon slices. Serve your Smoked Salmon Dip at room temperature for the very best scoopable texture—pair with crackers, melba toasts, or crunchy little crostinis.
Pro Tips for Making Smoked Salmon Dip
- Choose Cold-Smoked Salmon: For that classic velvety-smooth texture and delicate flavor, opt for cold-smoked salmon rather than hot-smoked—if you can swing it!
- Don’t Skip Room Temperature: Let the dip rest out of the fridge for 20 minutes before serving so it’s soft, creamy, and easy to scoop—straight from the fridge, it’s firmer and less flavorful.
- Go Easy on the Salt: Smoked salmon and even your crackers can be salty, so season with a light hand at first and taste as you go.
- Fresh Lemon Wins: Always use freshly squeezed lemon juice and zest—it gives unbeatable brightness compared to bottled, and truly wakes up all the flavors in the dip.
How to Serve Smoked Salmon Dip
Garnishes
Garnish your Smoked Salmon Dip with an extra flourish of chopped fresh dill and a couple of thin lemon slices for a pop of color. If you want to get fancy, a light sprinkle of black pepper or even a few capers can make it look irresistible and add a briny bite.
Side Dishes
This dip loves company—set it alongside an array of crisp veggies, pita chips, bagel chips, or even potato crisps for a fun twist! A platter of cucumber rounds, carrot sticks, and those melba toasts are always a hit and balance the rich, creamy dip perfectly.
Creative Ways to Present
For a chic brunch spread, pipe or spoon the Smoked Salmon Dip into small glasses or onto cucumber rounds for elegant canapés. Fill endive leaves for a gluten-free appetizer, or swirl it onto bagel halves for a playful, retro-inspired breakfast. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Simply pop any leftover Smoked Salmon Dip into an airtight container in the fridge. It keeps beautifully for up to the shelf-life date of your smoked salmon—usually about 2 to 3 days after opening. Just stir and bring to room temperature before serving again.
Freezing
Smoked Salmon Dip can technically be frozen, but be aware the texture can turn a bit grainy or watery as it thaws. If you need to make it further ahead, consider prepping all the ingredients and blending fresh on the day instead for the smoothest texture.
Reheating
This dip is best served cold or at room temperature, so no reheating needed! If it’s been in the fridge, just let it sit out for 20–30 minutes to soften back up, then give it a good stir to make it luscious and spreadable again.
FAQs
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Can I make Smoked Salmon Dip ahead of time?
Absolutely! Smoked Salmon Dip actually tastes even better after a few hours in the fridge, as the flavors mingle and deepen. Just give it a good stir and let it come to room temperature before serving for the best texture.
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What if I don’t have a food processor?
No problem! Simply chop the smoked salmon very finely and mix everything by hand in a bowl. The dip will be a bit chunkier, but still completely delicious (and rustic in the best way).
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Can I use low-fat or light cream cheese?
Yes, you can swap in low-fat cream cheese if you want to lighten things up a little. The dip will be slightly less creamy but still packed with flavor—just be sure to drain off any extra liquid you find in light cream cheese before using.
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How can I make this dip dairy-free?
Try using your favorite dairy-free cream cheese, a coconut-based or almond-based yogurt for the sour cream, and a vegan mayo. With loads of smoked salmon and dill, the dip will still be utterly irresistible.
Final Thoughts
If you’ve been looking for a show-stopping dip that’s as easy as it is elegant, this Smoked Salmon Dip is the one. I can’t wait for you to try it and see just how quickly it disappears from the platter—make it once, and you’ll be hooked for life!
Print
Smoked Salmon Dip Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups of dip 1x
- Category: Blending
- Method: Blending
Description
A creamy and flavorful smoked salmon dip that is perfect for entertaining or as a delicious snack. This easy-to-make dip is packed with smoked salmon, cream cheese, fresh dill, and zesty lemon.
Ingredients
Smoked Salmon Dip:
- 200 g / 7 oz smoked salmon (or trout)
- 200 g / 7 oz Philadelphia cream cheese , full fat
- 1/4 cup / 55g sour cream (Note 1)
- 1/4 cup / 60g mayonnaise (Note 1, 2)
- 1/4 cup fresh dill , roughly chopped
- 1/2 garlic clove , minced
- 1 1/2 tsp lemon zest (1 lemon)
- 1 – 2 tbsp lemon juice
- Pinch of salt and pepper
Instructions
- Place all ingredients in a food processor: Start with 1 tbsp lemon juice. Use a small pinch of salt to start due to the saltiness of smoked salmon. Whizz until fairly smooth, about 10 seconds on high, scraping sides as needed.
- Adjust seasoning: Taste and adjust lemon and salt as necessary. Whizz briefly again.
- Transfer and garnish: Transfer the dip into a bowl, garnish with lemon slices and additional dill if desired. Serve at room temperature with crackers.
Notes
- These can be substituted with Greek Yoghurt for a slightly lighter version.
- Hellman’s or S&W Whole Egg mayonnaise are recommended.
- Storage: Keeps for as long as the shelf life of the salmon. After 2+ days, freshen up with more lemon. When refrigerated, bring to room temperature before serving.
- Recipe adapted from ‘Easy Posh Smoked Salmon Pots or Dip’.
Nutrition
- Serving Size: 55g
- Calories: 145 cal
