Smoked Salmon Dip
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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. (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.
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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
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- 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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Delicious. Recipe turned out perfect. It was a perfect consistency after resting in the fridge for an hour. Light and creamy.
I made this recipe yesterday, it was delicious but not nice and thick as I’d hoped, it was quite loose and runny. A few adjustments I made after tasting: added another 10+ shakes of Tabasco, doubled the amount of dill and chives, added some roasted garlic, doubled the amount of capers, and added a pinch of salt. Next time I will either add more cream cheese, or half the amounts of both mayonnaise and sour cream in hopes that the end product has a little more body.
I agree!! Too runny for a salmon dip
I agree, it was very runny and didn’t taste good.
Jen, Thanks for this recipe, it’s maybe the best salmon dip I’ve ever had, and I’ve made it numerous time now (and am making it again tomorrow morning!) The flavors are forward but balanced. Even for those uninitiated in all the amazingness that good salmon dips offer, this recipe is particularly approachable, and I suppose I mean delicious yet not overpowering. I have cheated and continue to cheat, by doubling the salmon (highly recommend if you have good smoked salmon), and I use a variety of smoked salmon from Costco. (BTW, you can freeze any unused smoked salmon perfectly for up to 60 days or so, and it’s likely that after you make it for the first time, you’ll want to make it again very soon). I realize not everyone has access to Costco; I’ve also purchased high quality smoked salmon at a local high-end Kroger, which used to smoke in-house. They made a chipotle smoked wild-caught that was absolutely decadent in this recipe. Alas, the demand was insufficient, and I just discovered they stopped the production.
Regardless, 99% of your followers can find a high-quality smoked salmon nearby, and the flavored smokes only add to the deliciousness of Jen’s dip. Pro Tip: Be sure to have fresh dill on hand when making this dip; it absolutely takes the dip up another level in flavor. Pro Tip #2– if you’re so inclined and have it already in your spice arsenal, add a little chipotle spice on your next batch and take a walk on the wild side…..
This is not a shill for Jen (don’t know her), but man, this lady has great recipes. Thanks Jen, you’re my go-to quite often! Try this dip, folks! Great on cucumber slices also, either paper-thin or thicker.
This is an absolutely delicious and very flavorful dip. I would not change a thing! Thank you for sharing this recipe!❤️
This sounds great and I plan on making it tomorrow. Can I use lox or does this need to be made with hot smoked salmon?
Lox and smoked salmon are similar enough that you can get away with it (if you’re curious you can read aout the difference here). Hope you enjoy!
Any idea how many calories in this, and what is a serving size? Sounds sooooo delicious, I’m Just tracking calories right now!
Hi Stephanie, I just added the nutritional info to the recipe. A serving is just over 3 tablespoons and each serving is 144 calories. Hope you enjoy if you make it!
Hi, Jen, We’re planning our 50th anniversary party and I’m wondering if this is thick enough that it could be piped onto cucumber rounds as one of our appetizers? Any thoughts?
Thanks!
Happy anniversary!! Yes, I think that would work but just make sure the dip is really cold before piping it. I’d love to hear how they turn out!
A big hit at my summer kickoff cocktail party. Paired well with deviled eggs and good cheeses. A definite “keeper”!!!
Mine turned out too liquidy and dip-like as opposed to a spread. Also, no real “smokey” flavor
Did you use a good quality smoked salmon? I think the taste should impart a mild smokey flavor.
Just made this as an appetizer to go with ham. Delicious–once again, Jen, a hit! Serving with rustic flatbread bites and cucumbers as one reader suggested. Both are great!