Smoked Salmon Dip
Smoked Salmon Cream Cheese Dip is the best smoked salmon dip recipe that takes minutes to prepare and is perfect for stuffing and dipping!
Servings: 6
Ingredients
- 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
Options
- 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
Serving Ideas
- 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
- Radishes
- Crostinis
- 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
Instructions
- 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!
Serving Options
- 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.
Notes
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.
You can store the dip in an airtight container in the fridge for up to 5 days.