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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. 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!
“The perfect combination of ease, taste, and elegance. It looks beautiful with a bit of dill garnish on top, and it took all of 15 minutes to make.”
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
Lox vs. Smoked Salmon: What’s the Difference?
Lox and smoked salmon are often used interchangeably, but they’re not quite the same thing. Traditional lox is cured in salt but not smoked, while cold-smoked salmon is cured and gently smoked, giving it a delicate smoky flavor and silky texture. Nova (sometimes labeled “Nova lox”) is a mild variety of cold-smoked salmon.
For this dip, use cold-smoked salmon, including Nova—the thinly sliced kind you’ll find in the refrigerated seafood section. Avoid hot-smoked salmon, which has a firmer, flakier texture, more like cooked fish, and won’t give the dip the same consistency.
How to Make Smoked Salmon Dip
Blend the base: In a food processor, combine the cream cheese, sour cream, mayo, lemon juice, Tabasco, and capers. Pulse until mostly smooth.
Add the salmon and herbs: Stir in the smoked salmon, fresh chives, and dill. Adding them after blending keeps the salmon in small pieces and the herbs visible throughout.
Pulse to combine: Pulse again until the salmon is finely chopped and everything’s well blended.
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.
Make-Ahead & Storage
This smoked salmon dip can be made up to 3 days ahead and stored in an airtight container in the refrigerator. It firms up quite a bit when chilled, so let it sit at room temperature for a little while before serving to soften and make it easier to scoop. Give it a quick stir before serving.
Smoked Salmon Dip
Ingredients
- 1 cup (8 oz) cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice, from 1 lemon
- 2 tablespoons capers, drained
- ¼ teaspoon Tabasco
- 4 oz 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.
Nutrition Information
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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This recipe is amazing!! I followed it as it is, at first I was disappointed because it tasted too much like cream cheese. However, I let it sit in the fridge for Christmas today and the flavors combined to a smoky creamy and delicious dip. Thank you!!
Hi Jenn! Can I use a vegan cream cheese for this recipe? Violife or Daiya brand. Thank you!
Hi Colleen, I’ve never used a vegan cream cheese so I can’t say for sure how it will impact the consistency/taste — sorry I can’t be more helpful. Please LMK how it turns out if you try it!
WASTE OF SALMON. Should be called cream cheese dip! If you have good smoked salmon don’t dilute it down with so much cream cheese and Mayo.
Delicious! I do recommend cutting the dill in half or more because it can overpower the dip if not eaten the same day. Overall, absolutely delicious and a total crowd-pleaser. Served with crackers and also had a plate with roasted, halved fingerling potatoes, topped with this dip and a teeny bit of caviar on each potato. Guests loved it. Many requests for the recipe.
Wow, your version sounds fantastic! Are the potatoes hot or room temp?
So delicious! Served it with crackers and crostini – huge hit with all my guests. I did not need to add any salt as my salmon was plenty salty. I would suggest tasting before you season this dip. Will definitely make again!
Hi Jenn. What brand(s) of smoked salmon would you recommend for this dip? Thanks! Tracy
Hi Tracy, I’ve used Blue Hill Bay brand when I make this. Hope you enjoy!
Hi, Jenn. I can’t get this brand of salmon in my neck of the woods. Is the salmon hot smoked? Or cold smoked??
Hi Janice, it’s cold smoked. Hope that helps! 🙂
I made this for a party. Everyone loved it! I will definitely make this again.
Just made today! I had some fresh salmon (4-6 oz) that I seasoned with lemon/pepper seasoning and I baked at 400 degrees for 10 minutes. I flaked that baked salmon apart and added to the cream cheese mixture. I did omit the lemon juice to prevent sour taste. The overall results were amazing!
Delicious! Highly recommend!
What an elegant appetizer! It was very easy to make and had great flavors!