Smoked Salmon Cream Cheese Dip is the best smoked salmon dip recipe that takes minutes to prepare and is perfect for stuffing and dipping!
Prep Time 10minutes
Total Time 10minutes
8ouncessmoked salmon chopped
8ouncescream cheese softened
1sprigfresh dill for garnish
1-3teaspoonsfresh tarragon. basil or marjoram, minced
green onions, thinly sliced
¼cupmayo and sour cream mixed
1-2tablespoonswalnuts, finely chopped
1jalapeno pepperfinely chopped
1regularEnglish cucumber cut into pieces less than 1 inch thick, scooped out and stuffed with dip
6 -8mini 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
Broccoli and or cauliflower flowerets
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.
How do I store the Smoked Salmon Dip? You can store the dip in an airtight container in the fridge for up to 5 days.