Smoked Salmon Cream Cheese Dip is the best smoked salmon dip recipe that takes minutes to prepare and is perfect for stuffing and dipping!
There’s no other way to say it, this is the quintessential of dips. When planning for a party, this recipe automatically tops the list of appetizers for me.
Being an all time crowd favorite, it’s become an expectation. Past experience has shown me if this dip isn’t on the table, something’s missing and I hear about it, big time!
At one of our gatherings, I once caught a friend hiding in the corner with a bowl of my smoked salmon cream cheese dip. She had scoffed it from the table and was happily scooping it out with a spoon like it was ice cream!
The look of guilt crossed her face and she apologized profusely for her bad behavior. Knowing how terrific it tastes, I understood the temptation.
We all know getting together with family and friends is what really matters. But having quality food, like this smoked salmon dip enhances the experience. It just adds to the enjoyment of the evening.
Good times is not only being with people you care about, it’s almost always associated with good food. And saying this recipe is good is an understatement. Fabulous is more the word!
Smoked Salmon Cream Cheese Dip
Party or not, when it comes to game night, my husband has no qualms about asking me to make this dip and he’s more than happy to pitch in to make it happen.
Just like Ken, my son is big on sports and if he gets word I’m making this dip on that special night, he somehow shows up. Gives him a chance to bond with his dad while getting to enjoy this smoked salmon cream cheese dip at the same time. And why not?
Smoked salmon cream cheese dip just goes with game territory.
Salmon itself has got to be one of nature’s perfect fish. Smoked makes it even more superb. Add cream cheese and sour cream to the mix and you’ve got one dynamite dip! Smoked salmon dip is always the first to go, often leaving behind leftover crackers and veggies in the proverbial dust.
How to make Smoked Salmon Dip
Getting this dip to go from okay to great, took some time. With feedback from my adorable neighbor and taste taster, Renate, I was able to get this dip down to an exact science. A little more of this and a little less of that did the trick. It finally turned this dip into something spectacular.
Once you know how to make smoked salmon dip, there’s no going back. You’ll want to make it over and over again. Adored by many, cream cheese smoked salmon dip is world class.
Gathering the ingredients and putting it all together may take a few minutes, but the end result is so worth it as this dip will knock people off their feet!
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 6 servings
- 8 ounces smoked salmon, chopped
- 8 ounces cream cheese, softened
- ¼ cup of sour cream
- ¼ cup of capers
- 1 clove of garlic, minced
- Tablespoon of lemon juice
- 1 tablespoon dried dill
- ½ teaspoon of salt
- Zest of 1 lemon
In a medium bowl, beat the cream cheese until light and fluffy.
Add sour cream, garlic, lemon juice, dill, salt, and lemon zest. Mix until combined.
Fold in chopped salmon and capers and Bob’s your uncle! Capers are optional, of course. But if you’re into salty things, this pickled flower is sure to enhance what is an already terrific dip.
OR Spread cream cheese onto bottom of 9-inch pie plate. Top with layers of all remaining ingredients and serve with scoops. Such a fun way of eating this dip and others like Our Favorite Dip.
Other ingredients or options to consider
- pinch of cayenne pepper
- green onions, minced
- ¼ cup of white or purple onion, minced
- 1 tablespoon of horseradish
- dash of Worcestershire sauce
- splash of hot sauce
- mayo (half sour cream and half mayo)
- 1-3 teaspoons of dried tarragon, chives, basil or marjoram
- fresh dill for garnish
- walnuts, finely chopped
- jalapeno peppers, chopped fine
What to Serve with Smoked Salmon Cream Cheese Dip
Crackers are the first thing that comes to mind when thinking what to serve with smoked salmon cream cheese dip.
Here are just a few other ideas:
- Celery sticks. Perfect for stuffing this dip in the center.
- Cherry or grape tomatoes
- Sweet peppers slices
- Jalapeno halves (seeds removed). My son’s favorite, hands down!
- Dill pickle slices
- Baguette slices
- Melba toast
- Lettuce scoops
- Broccoli flowerets
- Cauliflower flowerets
- Zucchini slices
- Cucumber slices
- Shrimp (cooked)
Speaking of cucumbers, peel and slice regular cucumbers (lengthwise) and hollow out the seeds. Fill them with this delightful dip and you’ve got cucumber boats fit for royalty!
Can I make Smoked Salmon Dip ahead of time?
You most certainly can! This smoked salmon dip recipe can be stored in an airtight container, and should last up to 5 days. Being in the fridge it gets quite hard, so be sure it’s at room temperature when ready to serve.
Past experience tells me though, this smoked salmon dip won’t last that long. Never has in my house and likely never will!
Can I freeze Smoked Salmon Cream Cheese Dip?
Freezing smoked salmon cream cheese dip is not recommended as the texture of the sour cream and cream cheese changes. It becomes grainy like and just doesn’t look the same.
Fresh is always best and, again, keeping it in the fridge for a few days is perfectly fine!
Smoked Salmon Cream Cheese Dip Recipe
Blending smoked salmon and cream cheese together is pure genius! Hats off to whoever originally thought of it. I’m glad it’s here and I share this smoked salmon cream cheese dip recipe with sheer pleasure.
The time to make this cream cheese smoked salmon dip recipe is any time the mood strikes you! Don’t wait for an excuse to make it.
Personally, if I thought for one minute that a daily dose of smoked salmon cream cheese dip was a healthy thing to do, I would indulge without hesitation!
Smoked Salmon Dip Recipe
Enough good things can’t be said about cream cheese. Its creamy texture is nothing short of transformational making it the ultimate cream cheese smoked salmon dip recipe you’ll ever experience. Cream cheese and smoked salmon are meant to be together.
Other Great Salmon Recipes
Smoked salmon cream cheese dip is smoking hot in my opinion. If you think the same way or if you didn’t, there’s a world of other dips to explore! Sample some of these and let me know your thoughts. As always, I’m delighted to hear from you!
Smoked Salmon Dip
- 8 ounces smoked salmon chopped
- 8 ounces cream cheese softened
- ¼ cup sour cream
- ¼ cup capers
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon dried dill
- ½ teaspoon salt
- 1 lemon, zested
- pinch cayenne
- 1 sprig fresh dill for garnish
- 1-3 teaspoons fresh tarragon. basil or marjoram, minced
- green onions, thinly sliced
- ¼ cup onion, minced
- 1 tablespoon horseradish
- dash Worcestershire sauce
- dash hot sauce
- ¼ cup mayo and sour cream mixed
- 1-2 tablespoons walnuts, finely chopped
- 1 jalapeno pepper finely chopped
- 1 regular English cucumber cut into pieces less than 1 inch thick, scooped out and stuffed with dip
- 6 -8 mini or Persian cucumbers, sliced lengthwise, flesh scraped out and filled with dip
- celery sticks with smoked salmon dip filling up center well
- mini sweet peppers, cut in half, seeded and then stuffed
- jalapenos, halved, seeds removed and then stuffed
- dill pickle sliced lengthwise, flesh scooped out and stuffed with salmon dip
- Melba toast
- Broccoli and or cauliflower flowerets
- Zucchini slices
- Lettuce like iceberg or romaine that you can place a scoop of salmon dip in
- cooked medium shrimp, deveined and shelled, diced and added to dip if desired
- Get out and measure all of your ingredients.
- In a medium bowl, beat the cream cheese until light and fluffy.
- Add the sour cream, garlic, lemon juice, dill, salt, and lemon zest and mix until combined.
- Fold in chopped salmon and capers
- Serve with crackers, chips, pita or naan bread or vegetables. Enjoy every bite!
- Peel mini cucumbers if desired. Scrape flesh out of center of a half dozen or so very small cucumbers or Persian cucumbers and fill with dip. Slice crosswise into smaller servings, if necessary, and sprinkle with minced fresh dill, if desired.
- Slice English cucumbers lengthwise , just under an inch thick and gently hollow out most of the center leaving a well of sorts for the salmon spread to sit in. Sprinkle with some fresh dill and enjoy.
- Spread cream cheese onto bottom of an 8 or 9 inch casserole dish or even pie plate. Top with layers of the remaining ingredients, in order, and serve with scoops, just like with Our Favorite Dip.
- Celery works well to stuff smoked salmon dip right up the center of each stalk. Slice celery stalks as short or as long as you want them to be.
- Hollow or scrape out flesh of grape or cherry tomatoes, mini sweet pepper halves or jalapeno halves, ribs and seeds removed. Next press smoked salmon dip into corner of resealable bag, snip off corner with scissors, and then squeeze dip into each tomato or pepper. Sprinkle with some fresh dill if desired.
You can store the dip in an airtight container in the fridge for up to 5 days.