Smoked Salmon Dip (Printable)

Rich and creamy dip featuring smooth cream cheese, smoked salmon, fresh dill and chives. Ready in 10 minutes.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/4 cup sour cream

→ Fish

03 - 5 oz smoked salmon, finely chopped

→ Vegetables & Aromatics

04 - 2 tablespoons finely chopped fresh dill
05 - 2 tablespoons finely chopped chives
06 - 1 tablespoon finely grated lemon zest

→ Condiments & Seasonings

07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt (optional, to taste)

→ Garnish

10 - Additional chopped dill or chives for garnish
11 - Lemon wedges for serving

# How-To Steps:

01 - In a medium bowl, combine the cream cheese and sour cream. Beat with a hand mixer or vigorous whisk until smooth and creamy.
02 - Fold in the smoked salmon, dill, chives, lemon zest, lemon juice, black pepper, and salt until fully incorporated.
03 - Taste and adjust seasoning as needed.
04 - Transfer to a serving bowl. Garnish with extra dill or chives and lemon wedges if desired.
05 - Chill for at least 30 minutes for best flavor, or serve immediately with crackers, bagel chips, or vegetable crudités.

# Expert Suggestions:

01 -
  • It takes ten minutes but tastes like you spent an hour in the kitchen planning something sophisticated.
  • The smoky salmon pairs so naturally with the citrus brightness that every spoonful feels balanced and intentional.
02 -
  • Cold cream cheese will lump up and ruin the texture, so take it out of the fridge at least fifteen minutes before you start.
  • Overmixing after you add the salmon can turn the whole thing grainy, so fold gently and stop the moment everything is combined.
03 -
  • Taste on an actual cracker or your intended serving vessel, not a spoon, because the carriers change how salt and smoke register on your palate.
  • If the dip seems too thick, loosen it with a tablespoon of milk or cream rather than more sour cream, which can tip the balance toward tang.
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