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:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious! I didn’t have fresh chives so used freeze dried, but compensated by upping the fresh lemon and dill a bit (honestly, I didn’t measure either, but I probably doubled the dill, lol). Oh right, I also don’t like Tabasco, so I used Louisiana hot sauce. Yum!
Hi Jenn,
Can I use canned salmon instead of smoked salmon?
Thanks,
Anne
I don’t recommend it here, Anne — sorry!
Delicious! Can’t stop eating!
I used “low-fat” cream cheese, mayo and sour cream. I don’t like capers, so I subbed 2 T chopped green olives, plus 1 oz. “belly” lox (very salty, cured salmon – true lox) and used red onion (didn’t have chives.) Mine came out pretty salty, though really delicious. I might skip the belly lox next time, and for personal preference (for strong flavors,) I might add a tad more lemon and dill. Great recipe; can’t wait for the next occasion to bring it to! (Just so I don’t eat the whole bowlful myself LOL)
Do you think this dip would be good warmed up and served in a bread bowl?
Hi Irene, I think this one is best cold or room temp. Hope you enjoy it if you try it!
I’m a fisherman who catches and smokes his own salmon. I’ve played around with my own recipes for smoked salmon dip, which were good until I found this one. I’ve made this recipe twice and it is the best. Everyone loves this recipe. This one’s a keeper!
Delicious, quick and very easy to prepare and a benefit being able to prepare ahead of time. Thank you. Regards Carolyn
Easy to make, I took this to a football game watching party and it was the hit of the party.
I’m about to make this again and I’m psyched. My mouth is watering for this dip. I think this is the third or fourth year I’ve brought this to my cousins Holiday party. My relatives got nuts for this dip. The first year I brought it I also brought home made crackers. Try that if you want to knock it out of the park. I will never try another salmon dip recipe. This is the best one.
Hi Jenn, I have a can of very nice smoked tuna. Do you think I could substitute it for the smoked salmon in this recipe? Or is there another recipe using smoked tuna that you could recommend. Many thanks! Love ALL your recipes!
Hi Jane, I wouldn’t recommend smoked tuna here. And unfortunately, I don’t know of any other recipes that call for smoked tuna – sorry!
I made this recipe and it turned out fantastic. For my taste I should have cut back the tabasco sauce, it was a little stronger than the other flavors. But overall I loved it! Creamy and fresh, great for a summer snack.