This Smoked Salmon Dip is creamy and delicious, with chunks of cold and hot smoked salmon throughout. Creamy, tangy, and made with fresh dill, this dip packs in the flavor.
If you love a creamy dip, then try this Peanut Butter Yogurt Dip or this Crab Artichoke Dip.
Table Of Contents
Recipe Details
I love serving this dip during holidays and get togethers because it’s easy to make and levels up your basic dip recipe. Made with hot and cold smoked salmon, you get so much amazing flavor. You just can’t get enough!
- TASTE: Full of smoked salmon, the flavor of this dip is so delicious. The tang of the sour cream and the herbaceous fresh dill make it even more memorable.
- TEXTURE: Super creamy and smooth with just some small chunks of salmon, this is the perfect dip for crackers, bread, and veggies.
- TIME: It only takes 10 minutes to make.
- EASE: This Smoked Salmon Dip is so easy. Just puree and you’re done!
What You’ll Need
Ingredient Notes
- Hot smoked salmon- Smoked at a higher temperature, this salmon has a smokier flavor.
- Cold smoked salmon- Smoked at a lower temperature, this salmon has a fresher flavor.
- Cream cheese- Full fat gives it the best and creamiest texture.
- Sour cream- This adds creaminess as well as a tangy flavor.
- Mayonnaise- This is a rich and creamy ingredient.
- Fresh dill- This adds fresh and almost citrusy flavor to the dip that complements the salmon perfectly.
Add-ins and Substitutions
- Add capers- This will add a lemony flavor as well as brininess to the Smoked Salmon Dip.
- Make it with onion- Adding red onion to the dip gives it a strong pungent flavor. Just a little goes a long way.
- Add worcestershire sauce- This sauce adds sweet, sour, and spicy flavors. It’s a very umami flavor that will complement the salmon.
How to Make Smoked Salmon Dip
- Pulse the ingredients. Place all the ingredients into a food processor and pulse a few times at high speed.
- Process until smooth. Scrape down the sides and then pulse again a few more times until smooth. Serve.
Pro Tip: Scrape down the sides of the food processor with a spatula to ensure that no big chunks of salmon are left behind.
Recipe Tips
- Use both types of salmon- Using both cold and hot smoked salmon ensures that you get plenty of fresh salmon flavor while also getting that delicious smokiness.
- Use full fat ingredients- For a Smoked Salmon Dip that is super rich and creamy with a smooth texture, skip the low fat options for cream cheese and sour cream.
- Pulse until smooth- Make sure to scrape the sides of the food processor to get all the chunks of salmon so the dip is nice and smooth with no big chunks.
FAQs
Smoked Salmon, the main ingredient of this dip, is a combination of smoky and salty. The fresh sea flavor that comes through the salmon is utterly delicious.
This smoked salmon dip should be served chilled for best results. Crackers, bread, salads, and other appetizers are the perfect accompaniment to this creamy and flavorful dip.
Serving Suggestions
This Smoked Salmon Dip is creamy, garlicky, and tangy, with tons of smoky flavor. Serve it with breads, crackers, carrots, celery sticks, appetizers, and salads.
- Breads: Serve it with Focaccia Bread, Sourdough Bread, Rustic Bread (overnight), or Easy Khachapuri (VIDEO). Or try it with crackers, bagels, or bagel chips.
- Salads: Enjoy it alongside this Salmon Potato Salad, Greek Chicken Pasta Salad, Strawberry Feta Spinach Salad, or Tri Color Pasta Salad (VIDEO).
- Appetizers: Pair this Smoked Salmon Salad with Baked Brie in Puff Pastry, Crab Stuffed Mushrooms, Smoked Salmon Appetizer (VIDEO), or Eggplant Appetizers (Roll-ups).
- Dips: Serve this dip with others, like this Easy BLT Dip, Hot Artichoke Dip, 7 Layer Taco Dip, or Pretzel Cheese Dip.
Make This Recipe in Advance
Make ahead: If you make this ahead of time, cover and chill it in the fridge until you’re ready to serve it.
Storing: Store this Smoked Salmon Dip in the refrigerator for up to 4 days.
Freeze: I don’t advise freezing this dip because the creamy elements won’t thaw well.
More Fabulous Dips!
Full Recipe Instructions
Smoked Salmon Dip
Equipment
Ingredients
- 8 oz cream cheese room temp
- 1/4 cup sour ceeam
- 1/4 cup mayonnaise
- 1/2 garlic clove pressed
- 1 Tbsp freshly squeezed lemon juice
- 4 oz HOT smoked salmon
- 2 oz COLD smoked salmon yes you need both kinds
- 1 Tbsp freshly chopped dill
- Pinch of salt and pepper
Instructions
- place all the ingredients into a food processor and pulse a few times at high speed.
- Scrape down the sides of the food processor with a spatula to unsure that no big chunks of salmon are left behind and pulse again a few more times until smooth. Serve immediately or cover and chill in the fridge until ready to use.
Nutrition
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