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Smoked Salmon Dip

5 stars based on 19 votes

Smoked-Salmon-Dip

If you’re ever in need of a festive and elegant dish to make for a party (and aren’t we all right about now?), this smoked salmon dip will save the day. You can serve it with crackers and cocktails or set it out on a brunch buffet with bagels — either way, it’s a hit. Even my husband, a true blue New Yorker and self-proclaimed expert on all things smoked fish related, gives it a big thumbs up. What’s more, it’s easy to make. You’ll love how quickly you can check it off your holiday to-do list!

ingredients

Begin by combining the cream cheese, sour cream, mayonnaise, lemon juice, Tabasco and capers in the bowl of a food processor.

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Pulse to blend.

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Add the smoked salmon, chives and dill

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Pulse until the salmon is finely chopped.

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Taste and adjust seasoning if necessary. That’s all there is to it — enjoy!

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Smoked Salmon Dip

Servings: 2 cups

Ingredients

  • 1 cup (8 ounces) cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers, drained
  • 1/4 teaspoon Tasbasco
  • 4 ounces smoked salmon, roughly chopped
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons fresh chopped chives
  • Salt, to taste

Instructions

  1. Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
  2. Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

Reviews & Comments

  • Made this recipe and took to a New Year’s Eve party. My family all like to fish and I used smoked salmon the family caught last summer. Big hit. I was very pleased. I will add this recipe to my holiday collection.

    - Julie A Traver on February 14, 2017 Reply
  • 5 stars

    Excellent, adjusted to my taste to make it a bit sharp, that’s how I like it, one of my favourite.

    - Bozena Godzwon on February 14, 2017 Reply
  • This recipe is perfect just as it is. When visiting family it is always requested. I have to triple the recipe. I’ve served it with endive as well as crackers. Absolutely delicious!!

    - Carol Briseno on February 14, 2017 Reply
  • Can this dip be frozen?

    - Emily Miles on January 12, 2017 Reply
    • Emily, with all the dairy this dip contains, I don’t think it would freeze well– sorry!

      - Jenn on January 12, 2017 Reply
  • Soooo good! We had many heavy meals during the holidays that by New Years, we just wanted something light, refreshing, yet filling. This fit the bill. The best part is that there is no actual cooking involved. As a bonus, it paired well with Brut Rose champagne. Cheers and Happy New Year!

    - Mia on January 1, 2017 Reply
  • 5 stars

    Made it just as the recipe listed. Loved the dill and capers! Our new go to dip for the holidays.

    - Irene Smith on December 1, 2016 Reply
  • 5 stars

    This was amazing! We filled up on the dip and had to wait for a while for the dinner!

    - Tammy Woodfield on December 1, 2016 Reply
  • Hi,
    Why are the amounts of the ingredients needed not listed? Or am I missing it?

    Thanks
    Nancy

    - Nancy on August 12, 2016 Reply
    • Hi Nancy, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. Hope you enjoy the dip if you make it!

      - Jenn on August 12, 2016 Reply
  • 5 stars

    Absolutely delicious
    We have made with salmon we smoked on the grill and packaged smoked salmon
    A hit in either case

    - Shelley on July 30, 2016 Reply
  • 5 stars

    This was so incredible!!!

    - Angie on July 6, 2016 Reply
  • How much salmon do you use?

    - Winnie on June 15, 2016 Reply
    • Hi Winnie, you’ll need 4 ounces of smoked salmon. Hope you enjoy!

      - Jenn on June 15, 2016 Reply
  • 5 stars

    Made this for Mother’s Day 2016. Big hit! My first time to buy smoked salmon, & boy, did I wonder if it would be worth the $6; it was!!!

    - Greer on May 9, 2016 Reply
  • 5 stars

    I made it today for my friends on breakfast, I couldn’t find chives, so I replaced it with green onion, and it was so delicious, with some salty biscuits was just perfect! everyone loved it, and it was the only plate that have been completely finished :D .. Thanks for the recipe :)

    - Marwa on February 18, 2016 Reply
  • 5 stars

    I just made your Smoked Salmon Dip, and it was wonderful. I’m so excited to be part of the Jenn family…ha!
    Thank you for your professionalism and willingness to connect with us, The Jenn Fan Club!
    Warm regards,
    Bill

    - Bill Corbett on February 10, 2016 Reply
  • 5 stars

    I made this for the super bowl and I can’t get enough of it!!!! It’s incredible! I used nova lox pieces which is still smoked salmon but half the price. Used a little more salmon & lemon juice than the recipe called for to taste. I also added a bit of garlic powder and siracha to it. Omg! Yummmm! So good I had to share the recipe :) thanks!

    - Madison Schankin on February 9, 2016 Reply
  • 5 stars

    I made this for a New Year’s Eve dinner and it was a hit. I don’t think anything was left at the end of the night, and we only had a total of 5 people there!

    - Deborah on January 27, 2016 Reply
  • 5 stars

    Absolutely delicious! Made as written, and it was a big hit with young and old(er), alike!

    - DrM on January 15, 2016 Reply
  • 5 stars

    A holiday dinner would not be complete without at least one of your recipes. I made this for Christmas Dinner. I love smoked salmon so this was super easy and really good. I made it exactly as described with low-fat cream cheese and low-fat sour cream and scallions since I didn’t have access to fresh chives.

    - Carol F on December 27, 2015 Reply
  • 4 stars

    Very easy to make. I think I might have added a little too much fish and I can’t taste the chives. I really liked it, but beware it is addicting.

    - Maria Carver on December 26, 2015 Reply
  • 5 stars

    Loved this! Easy and delicious–it was a big hit!

    - Carin Netter on December 25, 2015 Reply
  • 5 stars

    I did a sample run on this as I needed another appetizer. It is yummy. I don’t care for capers and do not keep on hand, so I subbed in additional lemon juice as suggested. We loved it.

    - Margaret Higgins on December 22, 2015 Reply
  • Tabasco sauce. Does it have to be that for spiciness or will Sriracha work as well? I’ll trust your answer here as with the capers question below – I don’t like them but it sounds like they do add to the recipe without standing out so they will be included in my dip! Thanks!

    - Josh on December 22, 2015 Reply
    • Sure Josh, you could use Sriracha if you prefer.

      - Jenn on December 22, 2015 Reply
  • 5 stars

    I’ve made this dip with hot smoked salmon too. Works either way and totally delicious!

    - virginia tate on December 22, 2015 Reply
  • 5 stars

    I made this dip and love it. It’s also a good way to use up a serving of salmon that’s left over from dinner (therefore grilled or poached, instead of smoked)… which is what I did.

    - Dawn on December 21, 2015 Reply
  • Thanks for sharing the recipe! I don’t care for dill. Is there something I could substitute? Or is there enough flavor to just leave the dill out?

    - Melinda on December 21, 2015 Reply
    • Hi Melinda, you could try replacing the dill with tarragon. Let me know how it turns out!

      - Jenn on December 21, 2015 Reply
  • 5 stars

    This am making for my guest Christmas Day Yum!

    - Esmeralda Mollineau on December 20, 2015 Reply
  • Question: can you use just shrimp or just crabmeat? Are any other changes necessary? Thanks,

    - Joanne on December 20, 2015 Reply
    • Hi Joanne, Unfortunately, I don’t think shrimp or crabmeat would work well in this recipe. The smoked salmon adds so much flavor; I think it’d be bland without it. Sorry!

      - Jenn on December 20, 2015 Reply
  • Can you make this ahead of time and how long does it keep? I would like to make this Christmas Eve morning but not serve it until 11:00 am on Christmas Day?

    I just started subscribing but I can tell I’m going to enjoy your emails!

    Thanks for making my life easier!

    - Lisa on December 20, 2015 Reply
    • Hi Lisa, Welcome to the site! It’s perfectly fine to make it a day (or even two) ahead of time. Just let it sit out at room temp before serving because it gets very stiff in the fridge.

      - Jenn on December 20, 2015 Reply
  • This looks totally yummy, but I don’t’ like capers…will the flavor be changed a lot if I leave them out?

    - Carol Lepard on December 20, 2015 Reply
    • Hi Carol, It’s fine to leave them out; you might just add a bit more lemon juice. For what it’s worth, I don’t care for capers either — you really can’t taste them in this dip, but they add a nice tanginess.

      - Jenn on December 20, 2015 Reply
      • Thanks! Gonna have to make this then for Christmas as my mother really loves smoked salmon!

        - Carol Lepard on December 20, 2015 Reply
  • Thank you so much for this recipe! I’ve been agonizing over choosing an appetizer to take to a holiday party today, and I have almost every ingredient on this list already. Perfect solution! Happy holidays!

    - Jill on December 20, 2015 Reply
  • 5 stars

    Do you think dried chives and dried dill would be an acceptable substitute for the fresh versions?

    - Annie on December 19, 2015 Reply
    • Hi Annie, It’s fine to use dried dill (use about 1/3 of the amount) but I wouldn’t use dried chives — if you don’t have fresh, it’s really fine to leave them out.

      - Jenn on December 19, 2015 Reply
    • You can use the green part of spring onions, (or young scallions, same thing) finely chopped.

      - Chris on December 21, 2015 Reply

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