Easy Smoked Salmon Dip
I keep a pack of smoked salmon in the fridge pretty much all the time now, mostly because of this dip. It takes ten minutes. You beat the cream cheese until it’s actually smooth, stir in the rest, and that’s it. Don’t blitz the salmon in a food processor, though. I did that once and ended up with a flat pink paste. Chopping it by hand keeps little flakes of fish all through the dip, so every scoop gets some.
Capers and red onion give it the salty, sharp bite that stops it from tasting like plain flavored cream cheese. Go easy on the salt until you’ve tasted it, since both of those and the salmon bring plenty. It’s better after half an hour in the fridge. Put it out with crackers, cucumber slices or bagel chips and step back.
An easy smoked salmon dip made with cream cheese, fresh dill, capers and lemon. It's mixed by hand in one bowl in about 10 minutes, no food processor needed. Make it up to two days ahead if you like, since it keeps well covered in the fridge.
Ingredients
Equipment
Method
- Leave the cream cheese on the counter for about 30 minutes, or unwrap it and microwave for 10 to 15 seconds, until it gives easily when pressed.8 oz cream cheese
- Beat the cream cheese in a bowl with a spatula or a hand mixer until completely smooth. Add the sour cream, mayonnaise, lemon zest and lemon juice, and mix until light and fluffy.1/4 cup sour cream, 2 tablespoons mayonnaise, 1 lemon
- Chop the smoked salmon into small pieces with a sharp knife. Fold it into the base along with the red onion and capers until evenly spread through.4 oz smoked salmon, 2 tablespoons red onion, 1 tablespoon capers
- Stir in the dill, parsley, a few grinds of black pepper and the hot sauce if using. Taste before adding any salt; the salmon and capers usually bring enough.2 tablespoons fresh dill, 1 tablespoon fresh parsley, freshly ground black pepper, 2 dashes hot sauce
- Cover and refrigerate for at least 30 minutes. Take it out about 10 minutes before serving so it softens a little, swirl it into a shallow bowl, and top with dill sprigs and lemon wedges. Serve with crackers, cucumber slices or bagel chips.crackers, cucumber slices or bagel chips
Nutrition
Notes
Hot-smoked salmon works too and gives a flakier, meatier dip. Leftovers keep covered in the fridge for up to 3 days.
You might also like our Easy Cucumber Salmon Bites.
made this for a brunch and people were literally scraping the bowl. chopping the salmon by hand instead of blending is the key
used hot smoked salmon from the fish counter, really good. a little heavy on the onion for me so ill cut it back next time
easy and quick, made it the night before a party and it was even better the next day