Smoked salmon dip is incredibly easy to make and packed with bold, smoky salmon flavor. Serve on charcuterie boards as a statement party appetizer or spread onto bagels, crackers, and sandwiches.
Why this recipe works
Lox and smoked salmon blitzed with dill, chives, capers, shallots, lemon juice, and hot sauce in a creamy base of sour cream, cream cheese, and mayo create this mouth-watering salmon dip. These ingredients combine in a blender to make a zesty, savory dip with tons of depth in the flavor department.
Smoked salmon dip is a true show-stopper, much like our smoked queso dip, the smokey element adds intense flavor that makes your taste buds tingle and you’ll keep coming back for more and more!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – Lox is salty so we like to use half lox and half smoked salmon. You CAN use all lox but it may be saltier than you are expecting. You can also use all smoked salmon if you prefer.
ADDITIONS – The Franks red hot sauce does not make this dip spicy, it simply adds a nice flavor element. Feel free to use your favorite hot sauce. The capers add briney saltiness, similar to olives. Do not go overboard on salty elements, the salmon and the capers add enough salt on their own.
How to Make Smoked Salmon Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place cream cheese into the blender (you can also use a food chopper or food processor). Add the remaining ingredients to the chopper.
- Pulse chopper until you reach the desired consistency. We prefer that there are some small chunks left.
- Chill for about an hour before serving (can be served immediately if you are pressed for time).
- Serve with crackers, fresh vegetables, or sliced baguette.
Frequently Asked Questions & Expert Tips
Yes, you can make smoked salmon dip a day in advance and store it in an air-tight container kept in the refrigerator. If you chill the dip overnight, it becomes more of a soft spread, which is great for spreading on crackers!
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Serving Suggestions
Serve smoked salmon dip with crackers, fresh veggies, sliced baguettes or spread over sandwiches and bagels. This dip is also great for adding to charcuterie boards or snack trays for parties. The consistency when first blended and chilled for an hour is perfect for dipping, if you’d like a spreadable dip, aim for an overnight chill in the refrigerator.
More Party Dip Recipes
- Crab Dip
- Pizza Dip
- Reuben Dip
- Dill Pickle Dip
- Million Dollar Dip
- Beer Cheese Dip
- Philly Cheesesteak Dip
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Smoked Salmon Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 ¼ ounces lox
- 2 ¼ ounces smoked salmon
- 1 teaspoon Franks Red Hot Sauce or other hot sauce
- ½ tablespoon fresh chopped chives
- ½ tablespoon fresh chopped dill
- ½ tablespoon capers
- ½ tablespoon chopped shallots
- 1 tablespoon lemon juice
Things You’ll Need
Before You Begin
- Lox are salty so we like to use half lox and half smoked salmon. You CAN use all lox but it may be saltier than you are expecting. You can also use all smoked salmon if you prefer.
- The Franks red hot sauce does not make this dip spicy, it just adds a nice flavor element.
- Store in fridge in airtight container for up to 4 days.
- If you chill the dip overnight, it becomes more of a soft spread, which is great for spreading on crackers!
Instructions
- Place cream cheese into the blender or food chopper. Add remaining ingredients to the chopper.
- Pulse chopper until you reach the desired consistency. We prefer that there been some small chunks left.
- Chill for about an hour before serving (can be served immediately if you are pressed for time).
- Serve with crackers, fresh vegetables or sliced baguette.
Nutrition
Chef Antoine Davis
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Dorothy Shull says
I have a WW recipe that I’ve used. Canned Salmon, cream cheese, horseradish, diced red peppers. Very similar and tasty too.
But willing to give this a try. Thanks
Pam says
I can’t find the ingredients….what’d I miss??
Amanda Formaro says
Sorry about that! I have made the correction and the recipe is now in the post. If you don’t see it when you go back, just refresh the page and it should be there. Thank you!
Kathie says
Sounds yummy but there isn’t an ingredient list.
Amanda Formaro says
Sorry! It’s been updated and the recipe is there now :)
francesca bertocci says
smoked salmon dip :
where is the recipe, ingredients etc
Amanda Formaro says
Sorry! It’s been updated and the recipe is there now :)
Nikki says
Where is the recipe? I was so excited!
Amanda Formaro says
Sorry! It’s been updated and the recipe is there now :)
Janette Widdifield says
your posting for smoked salmon today is missing the ingredient list and the recipe card.
Amanda Formaro says
Sorry! It’s been updated and the recipe is there now :)
Ms Carol J Bristow says
I have searched this posting and I’m unable to find the recipe
Amanda Formaro says
Sorry! It’s been updated and the recipe is there now :)