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Smoked Salmon Dip

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This elegant smoked salmon dip is delicious on crackers — or serve it on a brunch buffet with bagels.

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 really save the day. You can serve it with crackers and cocktails or set it out on a brunch buffet with bagels and other fixings — either way, it’s a definite crowd-pleaser. 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 really easy to make. You’ll love how quickly you can check it off your holiday to-do list! Another plus for this dip is that it can be made a few days ahead of time and refrigerated.

What you’ll need to make smoked salmon dip

Dip ingredients, including mayonnaise, Tabasco, and cream cheese.

How to make smoked salmon dip

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

cream cheese and capers

Pulse to blend.

Cream cheese and other dip ingredients processed in a food processor.

Add the smoked salmon, chives, and dill

salmon, chives, and dill

Pulse until the salmon is finely chopped.

Cream cheese and other dip ingredients processed in a food processor.

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

ready to serve

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Smoked Salmon Dip

This elegant smoked salmon dip is delicious on crackers — or serve it on a brunch buffet with bagels.

Servings: 2 cups


  • 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


  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 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.
  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.

Nutrition Information

Powered by Edamam

  • 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.

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  • I don’t understand why everyone thinks smoked fish dip needs to have sour cream and cream cheese. Every recipe on the internet has one or the other or both.
    I make the best smoked fish dip anywhere and I don’t use either. Just Hellman’s mayo.

    • — Aaron on May 16, 2024
    • Reply
  • This is so good and easy to put together!

    • — Ashley Tompkins on March 31, 2024
    • Reply
  • Delicious! Thank you for posting. After finishing making the recipe I realized no Worcestershire was included. It didn’t need it! Will definitely make again!

    • — Sherrie Hunt on March 12, 2024
    • Reply
  • Super tasty and easy. Even better a day or two later as the smoke permeates the cream cheese

    • — Damian S on January 25, 2024
    • Reply
  • Hi Jenn, Thanks for all your recipes.
    Can you use dried herbs in lieu of fresh. Thank you.

    • — Dave on January 11, 2024
    • Reply
    • Hi Dave, 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. Enjoy!

      • — Jenn on January 12, 2024
      • Reply
  • Simple and delicious!!
    Used this recipe for Christmas Eve and New Year’s Eve get togethers. Everyone loved it!

    • — Kris on January 1, 2024
    • Reply
  • This recipe was very good. I used a honey smoked salmon which was delicious. It is very creamy and not at all overbearing with a strong salmon flavor. Letting it sit overnight draws out the flavors even better. I followed it exactly, but decided to add a tablespoon of good grain dijon mustard to give it a bit of a stronger flavor. I spread this on toasted garlic baguette slices, and topped it with a very thin cucumber slice and a sprinkle of fresh dill. A beautiful appetizer!

    • — Margie on December 23, 2023
    • Reply

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