Smoked Salmon Dip Recipe

A bowl of smoked salmon dip topped with fresh dill on a platter with crackers. a linen napkin on the side.

Impress your guests with this sophisticated smoked salmon dip that is beyond easy to make. Just stir together cream cheese, smoked salmon, and fresh herbs!

Course Appetizer

Cuisine American

Prep Time 10

Chill Time 30

Total Time 40

Servings servings

Calories 144kcal

Author John Kanell

Equipment

Hand mixer

Ingredients

1 (8-ounce/227g) block cream cheese softened
⅓ cup sour cream (80g), room temperature
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
6 ounces smoked salmon (170g), chopped
2 tablespoons chopped chopped fresh chives
1 tablespoon chopped fresh dill

Instructions

In a large mixing bowl, combine the cream cheese, sour cream, lemon juice, salt, and pepper. With a hand mixer, beat until well combined, airy, and smooth, about 30 seconds.
Fold in the salmon, chives, and dill with a spatula. Cover and refrigerate for at least 30 minutes before serving.
Serve the dip with crackers. Garnish with additional chopped dill and chives, if desired.

Notes

Room temperature dairy ingredients: Set the cream cheese and sour cream out in advance so the cream cheese can soften and the sour cream can come to room temperature for the best smoked salmon dip recipe. This makes it easier to blend both ingredients into a smooth, creamy dip.
Separate the slices of salmon before chopping. If the slices are stacked on top of each other, they tend to clump together when chopped and are not as easy to incorporate evenly throughout the dip.
Make it ahead of time. I often make this smoked salmon dip the night before I plan to serve it because the flavors meld so well overnight in the fridge. Just set it out about 20 minutes before serving so it can soften a little.
For a smooth dip: Add everything to a food processor and blend for a smoother dip.

Nutrition

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