This easy Smoked Salmon Dip will be a crowd favorite at your next party. Ground chili and cumin add an extra depth of smoky flavor while fresh lemon juice adds brightness to the dip.
Making appetizers for your party should be stress free, allowing you to enjoy your guests and the food you prepared. This Smoked Salmon Dip is a winner in both categories. It only takes about ten minutes to prep, but tastes like you spent hours putting it together. It’s also easily prepped the day before, leaving you free for other tasks the day of your gathering. In fact, I think this dip tastes even better the next day after the flavors have had more time to develop.
FAQS:
How long will this dip keep in the refrigerator?
Store the dip in an airtight container in the fridge for up to a week.
What is the best type of smoked salmon to use?
Fresh caught and smoked yourself is my first choice, but this isn’t an option for most of us. I always look for wild Alaskan Salmon. It’s flavor is superior to that of its farm raised counterparts.
What should I serve Smoked Salmon Dip with?
The possibilities are pretty endless—serve it up with your favorite dippables. Some of my favorites include: cucumber slices, jicama sticks, or celery. You can also serve your favorite crackers, toasted baguette slices, crostini, or even pita chips. I also like Smoked Salmon Dip on a toasted bagel.
HOW TO PREPARE SMOKED SALMON DIP:
Begin by rough chopping the smoked salmon along with chopping the dill and chives.
Add cream cheese, sour cream, mayonnaise, and chopped salmon to a large bowl and mix all ingredients together well. (Using room temperature cream cheese makes blending the spread easier.) You can also use your mixer with the paddle attachment to blend the ingredients together, but I found mixing by hand to be quite easy.
After the salmon mixture is well blended, add the chives, dill, cumin, chili powder, salt and pepper, and lemon juice. Stir well to combine ingredients. Cover and store in the refrigerator until ready to serve. I like to allow the Smoked Salmon Dip to rest in the fridge for at least three hours before serving. This allows all the flavors to develop together.
SERVING SUGGESTIONS:
- Serve with your favorite dippables.
- Spread it on a toasted bagel for a delicious breakfast. 😋
- Slice cucumbers thinly, lengthwise, and spread the salmon dip on top. Gently roll and secure with a toothpick for an alternative appetizer to simply dipping.
- Some other add ins you might like to include: roasted garlic, capers, creamy horseradish, or red pepper flakes.
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RECIPE NOTES:
- This recipe was first published on December 29, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
- This recipe was adapted from Once Upon a Chef’s Smoked Salmon Dip.
- Bringing the cream cheese to room temperature makes it much easier to mix all the ingredients together, but you can also use the the paddle attachment on your mixer to combine everything together.
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OTHER DIPS YOU MAY LIKE:
Everything but the Bagel Veggie Dip
Smoked Salmon Dip, an easy party appetizer
Making appetizers for your party should be stress free, allowing you to enjoy your guests and the food you prepared. This Smoked Salmon Dip is a winner in both categories.
Ingredients
- ¾ cup smoked salmon, roughly chopped
- 8 ounces cream cheese (room temp)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- ½ teaspoon black pepper
- ¼ teaspoon Himalayan pink salt, or to taste
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon fresh lemon juice
Instructions
- Begin by rough chopping the smoked salmon along with chopping the dill and chives.
- Add cream cheese, sour cream, mayonnaise, and chopped salmon to a large bowl and mix all ingredients together well. (Using room temperature cream cheese makes blending the spread easier.) You can also use your mixer with the paddle attachment to blend the ingredients together, but I found mixing by hand to be quite easy.
- After the salmon mixture is well blended, add the chives, dill, cumin, chili powder, salt and pepper, and lemon juice. Stir well to combine ingredients. Cover and store in the refrigerator until ready to serve. I like to allow the Smoked Salmon Dip to rest in the fridge for at least three hours before serving. This allows all the flavors to develop together.
Notes
- Bringing the cream cheese to room temperature makes it much easier to mix all the ingredients together, but you can also use the paddle attachment on your Kithen Aide mixer to quickly blend all the ingredients as well.
- If you have leftovers, try spreading the Salmon Dip on a toasted bagel for breakfast.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 187Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 41mgSodium 614mgCarbohydrates 2gFiber 0gSugar 1gProtein 6g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy
My husband and I made this for a banquet we hosted. It was a big hit. None was left over.
Amelia
It looks delicious in the pictures. Thanks for the recipe!
Inspired Fresh Life
Thanks so much, Amelia. It's one I often make to share at gatherings.