Smoked Salmon Dip
This post may contain affiliate links. Read my full disclosure policy.
Creamy, tangy, and packed with rich salmon flavor, this smoked salmon dip is a total crowd-pleaser. It’s quick to make and just fancy enough for your next party or brunch.
If you’re ever in need of a festive and elegant dish for a party, this smoked salmon dip recipe is sure to save the day. You can serve it with crackers and cocktails, or use it as a delicious spread on a brunch buffet with bagels and all the fixings. (If you go the bagel route, be sure to make this easy schmear as well.) It also makes a great addition to an appetizer spread—pair it with bagel chips, crostini, cucumber slices, or alongside fresh veggies for your guests to scoop and snack on.
Even my husband, a true-blue New Yorker and self-proclaimed expert on all things smoked fish, gives this smoked salmon dip recipe a big thumbs up. Plus, it’s super easy and make-ahead friendly—you’ll love how quickly you can check it off your to-do list!
“This is literally the perfect appeitzer–no more store-bought dips–this is so easy! I usually serve it with baguette slices and carrot sticks. It disappears every time!”
What You’ll Need To Make Smoked Salmon Dip
- Cream cheese, sour cream, and mayonnaise: This trio makes up the creamy base—a nice balance of rich, smooth, and slightly tangy.
- Fresh lemon juice and Tabasco: Adds brightness and a little heat to balance out the richness.
- Capers: Bring a salty, briny bite that works perfectly with the smoked salmon.
- Smoked salmon: Cured and smoked salmon fillets that give the dip its distinct smoky flavor. Look for it pre-packaged in the seafood section.
- Fresh dill and chives: These fresh herbs add a pop of freshness and a mild onion flavor that complement the dip. I also like to sprinkle some on top as a garnish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Blend the base. In a food processor, combine the cream cheese, sour cream, mayo, lemon juice, Tabasco, and capers. Pulse until mostly smooth. Using a food processor ensures a creamy base, and pulsing (rather than letting the machine run nonstop) provides better control and helps to avoid over-blending.
Step 2: Add the salmon and herbs. Toss in the smoked salmon, fresh chives, and dill. Adding the salmon and herbs after blending the base keeps them from turning into mush—you’ll get a better texture with some visible bits.
Step 3: Pulse to combine. Pulse again until the salmon is finely chopped and everything’s well blended.
Step 4: Transfer and serve. Taste the dip and adjust seasoning, if necessary. Spoon into a serving bowl and serve. It can be made up to 2 days ahead—just let it come to room temperature before serving.
You May Also Like
Smoked Salmon Dip
This easy smoked salmon dip works just as well on a brunch table as it does with cocktails and snacks.
Ingredients
- 1 cup (8 ounces) cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- ¼ teaspoon Tasbasco
- 4 ounces smoked salmon, roughly chopped
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- Salt, to taste
- Bagel chips or crackers, for serving
Instructions
- 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 ¼ 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.
- 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.
Nutrition Information
Powered by 
- Per serving (10 servings)
- Serving size: 3 tablespoons
- Calories: 144
- Fat: 14 g
- Saturated fat: 6 g
- Carbohydrates: 1 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 237 mg
- Cholesterol: 33 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I only had a small taste (and it was delicious). My husband took this spread to share at a poker game a few weeks ago where guests were asked to bring something to share. He stated it was a hit. He’ll be going to another poker night this weekend and he requested that I made this again to take with him.
The simple ingredients are kitchen staples, so it is so easy to make and take to potlucks.
What brand of smoked salmon have you used to make this?
Hi Sheila, I’m not loyal to one brand. Generally I’ve used whatever the store carries – from what I recall, maybe Vita and Echo Falls.
Hi Jenn, just for clarification, do I drain the capers? Thank you, love all your recipes and books!!
Hi Donna, Yes they should be drained. So glad you enjoy the recipes!
This was such a hit at Thanksgiving and totally going in my ‘keeper’ file. Served with bagel chips. Everyone asked for the recipe.
Made this just now for a dinner party tomorrow night and it’s delicious!! I’m sure it’ll be even better tomorrow. My food processor broke and I’m happy to say my immersion blender worked beautifully for this recipe!
Jenn, your recipes never disappoint, thank you!!
I am editing review from yesterday. When I made it yesterday it tasted very salty to me, which I figured was because the recipe doesn’t say to rinse the capers. I had dip leftover and had some today. It melded nicely and doesn’t taste as salty today. I wouldn’t adjust the recipe, but I might make in advance next time!
I made the dip today for my book group tonight. It is tasty, but extremely salty. I looked back through the recipe and realized after I mixed everything that the directions never call for rinsing the capers, which is usually a step when using capers. I would definitely rinse them and then taste dip after mixed and add any salt that is missing.