Smoked Salmon Dip
Rich, creamy, and brimming with the unmistakable smoky flavor of salmon, this 5-minute Smoked Salmon Dip is an appetizer that’s sure to impress!
THE PERFECT APPETIZER DIP
Smoked salmon dip is a delectable appetizer that’s perfect for entertaining guests or enjoying as a snack. With its creamy texture and savory flavor, it’s a dish that’s sure to please any seafood lover! Made with smoked salmon, cream cheese, sour cream, and a variety of seasonings, this dip can be served with crackers, sliced baguette, or vegetables for a delicious and satisfying snack. Whether you’re hosting a party or looking for a quick and easy appetizer to enjoy at home, smoked salmon dip is a must-try dish that’s sure to impress!
FREQUENTLY ASKED QUESTIONS:
Capers are the pickled flower buds of a Mediterranean shrub called Capparis spinosa. They have a salty, briny flavor that can add an interesting dimension to dishes like sauces, dips, salads, and pasta. Capers are often used in Mediterranean cooking as well as other types of cuisine.
You can usually find capers in the canned and jarred section of your grocery store, near other pickled items like olives and peperoncini peppers. They are very common to find in nearly all grocery stores these days. Capers are kept in jars in a brine just like pickles. Many stores also carry capers in the dried herb section. If you’re still having trouble finding them, ask a store employee for help!
While canned salmon can be used in a pinch, it will obviously not give the same smoky flavor as smoked salmon.
Smoked salmon is just salmon that has been cured with either smoke, salt or other curing agents. You can find smoked salmon in most grocery stores. Look for it near the seafood section in the refrigerated area or next to other types of canned fish such as tuna, sardines, and anchovies. It will usually be vacuum sealed.
Yes, you can use dried herbs instead of fresh ones. Dried herbs have a more potent flavor than fresh herbs so you will need to adjust the amounts used in your recipe accordingly. The rule of thumb is 1 Tablespoon of fresh herbs equals 1 teaspoon of dried herbs.
Yes. You can make this (cover with plastic wrap) and keep in the refrigerator up to 24 hours in advance.
Smoked salmon dip can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing smoked salmon dip is not recommended as the texture may change once it thaws.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese
- sour cream
- red onion
- dijon mustard
- fresh chopped dill
- fresh chives
- fresh squeezed lemon juice
- garlic powder
- kosher salt and black pepper
- smoked salmon
HOW TO MAKE SMOKED SALMON DIP
In a medium bowl, using an electric hand mixer, mix together the cream cheese, mayonnaise, and sour cream until smooth.
Next, add in the diced red onion, dijon mustard, capers, dill, chives, lemon juice, garlic powder, salt and pepper to the bowl. Mix well to combine. Note: I usually mix this part by hand as I don’t want to break up the capers.
Finally, gently stir in the smoked salmon.
At this point, taste the dip and adjust seasoning, if necessary. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Serve with your favorite veggies or crackers.
CRAVING MORE RECIPES?
Smoked Salmon Dip
- 8 ounce block cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 2 Tablespoons finely diced red onion
- 1 Tablespoon dijon mustard
- 1 Tablespoon capers, drained and roughly chopped (optional)
- 1 Tablespoon fresh chopped dill
- 1 Tablespoon thinly sliced fresh chives
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup chopped smoked salmon
- In a medium bowl, using an electric hand mixer, mix together 8 ounce block cream cheese, softened to room temperature, 1/4 cup mayonnaise and 2 Tablespoons sour cream until smooth.
- Next, add in 2 Tablespoons finely diced red onion, 1 Tablespoon dijon mustard, 1 Tablespoon capers, drained and roughly chopped, 1 Tablespoon fresh chopped dill, 1 Tablespoon thinly sliced fresh chives, 2 teaspoons fresh squeezed lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix well to combine. Note: I usually mix this part by hand as I don’t want to break up the capers too much.
- Finally, gently stir in the 1/3 cup chopped smoked salmon.
- At this point, taste the dip and adjust seasoning, if necessary.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Serve with your favorite veggies or crackers.
- You can use dried herbs instead fresh ones, but you’ll to adjust the quantities. See the FAQ’s above on how to do that.
- I fold in the salmon pieces so I don’t break them into super small pieces.
- You can use a food processor to make a super smooth dip if desired.
- Leftovers should be refrigerated. Freezing is not recommended.
- This dip can be made up to 24 hours ahead of time.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.