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Deliciously creamy and so quick and easy to make, this smoked salmon dip is perfectly light and fresh in flavor. Made with simple ingredients, it’s meant to be shared.
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Smoked salmon dip is such a perfect appetizer to serve over the holidays, super delicate yet it packs a punch in the flavor department.
This smoked salmon cream cheese dip is a great sharing appetizer that’s sure to impress and it’s so effortless to make! I’m pretty certain that everyone will be asking you for the recipe!
If you love smoked salmon, be sure to try my Smoked Salmon Cucumber Bites and Smoked Salmon Crostini.
Why you will love this smoked salmon dip
- Quick: It takes no more than 10 minutes to make this appetizer!
- Easy: Simply blend the ingredients together and you have one tasty salmon dip on your hands!
- Make ahead: This dip with smoked salmon is a great make ahead recipe, perfect if you are planning to serve it as part of a bigger platter.
Ingredients For Salmon Spread Recipe
- Cream cheese: I prefer to use a full fat cream cheese, but you can use a reduced fat one if you prefer.
- Sour cream and mayonnaise: For a smooth and creamy texture.
- Lemon: I use zest and juice in this recipe for a really fresh and zingy flavor.
- Worcestershire sauce and dijon mustard: For a savory and tangy flavor.
- Smoked salmon: Use canned or smoked salmon slices.
- Seasonings: Garlic, onion powder, salt, pepper, green onions and dill.
How to make smoked salmon dip
- In a food processor, whip together the cream cheese, sour cream, mayonnaise, lemon juice, fresh dill, green onions, Worcestershire sauce, garlic salt, lemon pepper and onion powder. (you can also use a mixing bowl and a mixer)
- Flake the salmon using a fork, add to the creamed mixture with dill. Pulse a few times until evenly distributed.
- Chill for 4 hours or overnight. Garnish with fresh dill. Serve with assorted crackers, pita chips, or cucumber slices.
How long does it keep?
Once you have made your smoked salmon dip, cover it and keep it refrigerated. If you are using cold smoked salmon, it will keep well for two days, if you are using hot smoked it will keep for 4 days.
What do you serve it with?
This healthy smoked salmon dip can be served by itself with some breadsticks, crackers, toasted bread, cucumber slices, or as part of a platter alongside other dips and nibbles like spinach artichoke dip, sausage balls, bacon wrapped pineapple bites, crudites, cheeses, and deli meats.
Can you freeze it?
From a safety standpoint, you can freeze this dip, but because we use sour cream and mayonnaise, the texture can become quite grainy once thawed. If you can avoid freezing it, do, but if you have to, it will still be safe to eat!
Recipe Notes and Tips
- It’s quick to make this smoked salmon dip recipe in a food processor, but you can also mix it by hand. Make sure that the ingredients are well combined, it will just take a little longer.
- Soften your cream cheese before using it so that it combines well with the other ingredients. I like to take mine out of the fridge 30 minutes to an hour before I plan to make it.
- Chill the dip for at least 1 hour before serving to really let the flavors develop.
More Appetizer Recipes
- Ricotta and Prosciutto Crackers
- Classic Deviled Eggs Recipe
- Bacon Wrapped Pineapple Bites
- Perfect Classic Guacamole
Did you love this Smoked Salmon Dip? Be sure to leave a rating and a comment below!
Smoked Salmon Dip
Save This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoon fresh lemon juice & 1 tsp lemon zest
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 Tablespoon each chopped fresh dill & green onions, plus additional for garnishing
- 1 clove garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 oz smoked salmon
Instructions
- In a food processor, whip together the cream cheese, sour cream, mayonnaise, lemon juice & zest, fresh dill, green onions, Worcestershire sauce, Dijon mustard, minced garlic, onion powder, salt, and black pepper. (you can also use a mixing bowl and a mixer)
- Flake the salmon using a fork, add to the creamed mixture with dill. Pulse a few times until evenly distributed.
- Chill for 1 hour or overnight. Garnish with fresh dill & green onions. Serve with assorted crackers, pita chips, bread rounds or cucumber slices.
Video
Notes
- It’s quick to make this smoked salmon dip recipe in a food processor, but you can also mix it by hand. Make sure that the ingredients are well combined, it will just take a little longer.
- Soften your cream cheese before using it so that it combines well with the other ingredients. I like to take mine out of the fridge 30 minutes to an hour before I plan to make it.
- Chill the dip for at least 1 hour before serving to really let the flavors develop.
