Smoked Salmon Dip (Printable)

Rich, creamy blend of cream cheese and smoky salmon ready in 10 minutes

# What You'll Need:

→ Dairy

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

→ Fish

03 - 5 ounces 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 (optional)

10 - Additional chopped dill or chives
11 - Lemon wedges

# How-To Steps:

01 - In a medium bowl, blend cream cheese and sour cream using a hand mixer or whisk until smooth and creamy.
02 - Gently fold in smoked salmon, dill, chives, lemon zest, lemon juice, black pepper, and salt until evenly distributed.
03 - Taste the mixture and modify seasoning as preferred for balance.
04 - Transfer the mixture to a serving bowl and garnish with extra dill or chives and lemon wedges if desired.
05 - Refrigerate for at least 30 minutes to enhance flavors or serve immediately accompanied by crackers, bagel chips, or vegetable crudités.

# Expert Advice:

01 -
  • This dip comes together in ten minutes flat but tastes like you spent hours planning something fancy
  • The combination of smoky salmon and bright fresh herbs makes it impossible to stop eating
02 -
  • Cold cream cheese will leave you with tiny lumps that no amount of mixing can fix. Room temperature is absolutely essential for that silky, restaurant-quality texture.
  • This dip actually tastes better after resting in the refrigerator for at least thirty minutes. Those flavors need time to get friendly with each other.
03 -
  • Chop your smoked salmon when it's slightly cold from the refrigerator. It cuts cleaner and won't stick to your knife the way room temperature fish does.
  • Grate your lemon zest before juing the lemon. It's infinitely easier to maneuver the zester around a whole fruit than one that's already been squeezed half to death.
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