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Creamy Smoked Salmon Dip

creamy smoked salmon dip - featured image

This creamy smoked salmon dip blends silky cream cheese, tangy sour cream, briny capers, and fresh dill for an elegant, crowd-pleasing appetizer. Quick to make and perfect for parties, brunches, or cozy nights in.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 2 tbsp mayonnaise (optional)
  • 6 oz smoked salmon, finely chopped
  • 2 tbsp capers, drained and chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp red onion, finely minced
  • 1/4 tsp black pepper, freshly cracked
  • 1 tsp creamed horseradish (optional)
  • Extra dill sprigs or capers for garnish

Instructions

  1. Let cream cheese soften at room temperature.
  2. Finely chop smoked salmon, capers, dill, and red onion. Squeeze lemon juice and measure other ingredients.
  3. In a medium bowl, add softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer on low speed until smooth and fluffy, or pulse in a food processor.
  4. Add chopped smoked salmon, capers, dill, red onion, lemon juice, black pepper, and horseradish (if using). Mix gently with a spatula or pulse a few times in the food processor.
  5. Taste and adjust seasoning with more pepper, lemon juice, or dill as desired. If too thick, stir in a tablespoon of sour cream or yogurt.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld (optional, but recommended).
  7. Spoon dip into serving bowl and garnish with extra dill, capers, or smoked salmon.

Notes

For best flavor, chill the dip for at least 30 minutes before serving. Taste and adjust seasoning as needed. The dip is naturally gluten-free; serve with gluten-free crackers or veggie sticks for GF guests. For dairy-free, substitute plant-based cream cheese and coconut yogurt. If using a food processor, pulse gently to avoid a runny texture. Garnish generously for a beautiful presentation.

Nutrition

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