Ingredients
Scale
For the Dip:
- 8 oz smoked salmon, roughly chopped
- 8 oz cream cheese, softened to room temperature
- ¼ cup sour cream (or Greek yogurt)
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons capers, drained and roughly chopped
- 2-3 tablespoons red onion, finely minced
- 2 tablespoons fresh lemon juice (from about ½ lemon)
- 1 tablespoon prepared horseradish (optional, for subtle kick)
- ¼ teaspoon black pepper
- Pinch of salt (taste first—salmon is already salty)
- 1-2 tablespoons heavy cream or milk (optional, for thinner consistency)
For Serving:
- Crackers, bagel chips, or crostini
- Fresh vegetables (cucumber slices, bell peppers, carrots)
- Extra capers, dill, and lemon wedges for garnish
Instructions
- Soften Cream Cheese: Ensure cream cheese is at room temperature—this is crucial for smooth mixing. If cold, microwave for 15-20 seconds to soften.
- Chop Salmon: Roughly chop smoked salmon into small pieces. For smooth dip, chop smaller; for chunkier texture, leave in larger pieces. Set aside a few nice pieces for garnish if desired.
- Food Processor Method (Smoothest): Add softened cream cheese, sour cream, lemon juice, dill, capers, onion, horseradish (if using), and pepper to food processor. Pulse until smooth and well-combined. Add chopped salmon and pulse 3-4 times until just incorporated and desired consistency is reached. Don’t over-process—some texture is nice. Taste and adjust seasonings.
- Hand-Mixed Method (Chunkier): In a medium bowl, mix softened cream cheese with sour cream until smooth. Flake salmon into small pieces with a fork. Add salmon, dill, capers, onion, lemon juice, horseradish (if using), and pepper. Stir gently to combine, leaving some texture. Taste and adjust seasonings.
- Adjust Consistency: If dip is too thick, stir in heavy cream or milk one tablespoon at a time until desired spreadable consistency is reached.
- Chill (Optional but Recommended): Transfer dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days. This allows flavors to meld and makes the dip easier to spread. The dip tastes even better the next day!
- Serve: Before serving, let dip sit at room temperature for 10-15 minutes for best spreading consistency. Garnish with fresh dill, capers, a drizzle of olive oil, and lemon wedges. Serve with crackers, bagel chips, vegetables, or toasted bread.
Notes
- Soften cream cheese completely for smooth, lump-free dip.
- Adjust texture by processing more (smooth) or less (chunky).
- Go easy on salt—taste before adding since salmon and capers are salty.
- For best flavor, make ahead and refrigerate overnight to let flavors meld.
- If too thick, thin with cream or milk; if too thin, add more cream cheese.
- Cold-smoked (lox-style) or hot-smoked salmon both work beautifully.
- Keeps refrigerated for 3-4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: About ⅓ cup
- Calories: 145
- Sugar: 1g
- Sodium: 385mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg