This is the dip I make on Christmas morning, New Year’s Eve, Easter, summer picnics, and any Sunday when I have half a pack of smoked salmon left over. Cream cheese beaten smooth with sour cream and lemon juice, then red onion, dill, and black pepper stirred through, and the smoked salmon folded in at the end. So simple, so delicious.
Five minutes. That is all it takes. The lemon juice keeps it fresh and lively. Without it the dip is rich and one-note, a dip you eat two crackers of and then forget. With it, there is a sharpness behind every bite that pulls you back for more. I have been making this the same way for years and I have never changed a thing, but you can totally experiment with adding freshly chopped chili, various herbs, or even cheese.
How to Make Smoked Salmon Dip
Soften the Cream Cheese First
Cream cheese straight from the fridge is a stiff block. Let it sit at room temperature for 15 minutes. Or microwave it for 10 seconds. Beat it with the sour cream and lemon juice until there are no lumps at all. The base needs to be silky before anything else goes in.
If it still feels grainy, switch to a hand mixer for 30 seconds.
Fold the Salmon, Do Not Beat It
Stir in the minced red onion, chopped dill, and black pepper. Taste and add salt if needed. Then tear or chop the smoked salmon into small pieces and fold it in gently with a spatula.
Do not use the mixer. You want visible salmon throughout the dip, flakes and pieces you can see and taste. Beat it and you get pink paste. Fold it and you get a dip that people know has real salmon in it. Serve chilled, with fresh dill on top.
Smoked Salmon Dip
Total Time: 10 minutes
Yield: Serves 4
Diet: Pescatarian, Omnivore
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Description
Creamy, tangy, and smoky, this salmon dip is perfect with crackers or crusty bread. A simple appetizer thats sure to impress.
Ingredients
Units
- 4 oz (115 g) cream cheese
- 1/4 cups (60 g) sour cream
- 1 teaspoon lemon juice
- 2 tablespoons minced red onion
- 1 tablespoon minced fresh dill
- 1 pinch black pepper
- 2 oz (60 g) smoked salmon
- Salt
Instructions
- Beat together the cream cheese, sour cream, and lemon juice until smooth.
- Stir in the onion, dill, and black pepper, then add the salmon.
- Taste and season with salt as desired.
- Serve chilled with fresh dill and crackers, sliced baguette, or bagels.
Notes
- For a smoother dip, use room temperature cream cheese.
- Substitute capers for red onion for a brinier flavor profile.
- Store leftover dip in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
Category: Appetizer
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 5
- Fiber: 1
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What type of smoked salmon?
Cold-smoked (lox-style) stays tender when folded in. Hot-smoked salmon flakes into smaller pieces and has a drier texture. Both taste good but give different results.
How far ahead can I make this?
Up to 2 days in the fridge. The flavour improves overnight as the onion and dill infuse into the cream cheese. Stir gently before serving and adjust lemon and salt.
What do I serve this with?
Crackers, cucumber rounds, bagel chips, or toasted baguette slices. It also works as a spread in a wrap with lettuce and capers.
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