Smoked Salmon Dip
This smoked salmon dip is a quick and easy no-cook appetizer made with cream cheese, sour cream, fresh dill, and smoky salmon. Creamy, tangy, and full of flavor, it’s perfect for parties, holidays, or everyday snacking. Ready in just minutes, this dip is a guaranteed crowd-pleaser that pairs beautifully with crackers, veggies, or bagel chips.
Ingredients
- Main Ingredients
- 8 oz smoked salmon finely chopped (skin removed)
- 8 oz full-fat cream cheese softened
- ½ cup sour cream
- Flavor Base & Seasonings
- 1 –2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill finely chopped
- 1 –2 tablespoons chives or green onions finely chopped
- ¼ teaspoon black pepper
- Salt to taste (use lightly)
- ¼ teaspoon garlic powder or 1 small clove fresh garlic minced (optional)
Instructions
- Prep Ingredients
- Let the cream cheese soften at room temperature for about 30 minutes.
- Finely chop the smoked salmon, dill, and chives.
- Juice the lemon and measure all ingredients.
- Mix the Base
- In a medium bowl, combine the softened cream cheese and sour cream.
- Mix until smooth and creamy using a hand mixer or sturdy spoon.
- Add Flavor
- Stir in lemon juice, Dijon mustard, garlic (if using), black pepper, and a small pinch of salt.
- Fold in Salmon & Herbs
- Gently fold in the chopped smoked salmon, dill, and chives until evenly combined.
- Taste & Adjust
- Adjust seasoning as needed (more lemon for brightness, more herbs for freshness).
- Chill & Serve
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
- Garnish with extra dill, cracked pepper, or a drizzle of olive oil if desired.
Notes
- Avoid over-salting; smoked salmon is naturally salty.
- For a thinner dip, add an extra tablespoon of sour cream.
- For a thicker spread, mix in a bit more cream cheese.