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Smoked Salmon Dip

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This quick and easy smoked salmon dip is cool and creamy with zesty lemon flavors, hints of Old Bay seasoning, tons of flakey smoked salmon, and plenty of fresh dill. It comes together in less than 10 minutes and pairs perfectly with crunchy crackers or crispy crostini. This smoked salmon dip will be a crowd-pleaser at your next picnic, brunch, or party!

Ingredients

Units Scale
  • 8 oz. cream cheese, room temp
  • 8 oz. sour cream
  • 2 tablespoons olive oil
  • zest of 1 lemon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay Seasoning, optional
  • 8 oz. smoked salmon, flaked
  • 2 tablespoons capers
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons sliced chives
  • Kosher salt
  • fresh cracked pepper

Garnish

  • capers
  • chopped dill
  • sliced chives

Instructions

  1. Add cream cheese, sour cream, olive oil, lemon zest, Worcestershire, Dijon, garlic powder, and Old Bay Seasoning to a food processor.
  2. Pulse until smooth and creamy.
  3. Transfer to a medium bowl and add flaked smoked salmon, capers, dill, chives, and a couple large pinches of salt and pepper.
  4. Fold ingredients together and season to taste.
  5. For best flavor, chill dip in the fridge for an hour or two before serving.
  6. Garnish with capers, dill, and chives and serve with Ritz crackers!

Equipment

Notes

  • If you don’t have a food processor, you can use a high speed blender, or an electric mixer to combine the cream cheese and sour cream. Alternately, you can also just mix everything together by hand, but the use of a food processor or mixer is going to give your dip that extra creamy texture.
  • I like large pieces of flaked salmon, capers, and herbs throughout my dip, but if you prefer a more uniform consistency, you’re welcome to add the smoked salmon, capers, chives, and dill to the food processor when you blend the other ingredients together. This will give you a uniformly smooth and creamy dip with little textural variations.
  • I like to use freshly smoked salmon for this recipe, but if you don’t have time to smoke your own, your favorite store bought smoked salmon will work just as well!
  • This dip tastes best after it’s chilled in the fridge for an hour or two. It will taste delicious right after making it as well, but if you give the ingredients a chance to marry together in the fridge for a bit, it tastes even better!

Find it online: https://midwestfoodieblog.com/smoked-salmon-dip/