Creamy Smoked Salmon Dip (Printable Version)

Creamy smoked salmon blended with cream cheese, fresh herbs, and lemon zest for an elegant appetizer spread.

# Ingredient List:

→ 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 (optional)

10 - Additional chopped dill or chives
11 - Lemon wedges

# Directions:

01 - Combine the cream cheese and sour cream in a medium bowl. Beat with a hand mixer or vigorous whisk until smooth and creamy throughout.
02 - Fold in the smoked salmon, dill, chives, lemon zest, lemon juice, black pepper, and salt until fully incorporated and evenly distributed.
03 - Taste the mixture and adjust seasoning as needed to achieve desired flavor balance.
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 development, or serve immediately with crackers, bagel chips, or vegetable crudités.

# Expert Advice:

01 -
  • It comes together in under ten minutes but tastes like you spent all morning in the kitchen.
  • The balance of creamy, smoky, and bright citrus hits every note without feeling heavy.
  • You can make it ahead and let the flavors deepen in the fridge, which means less stress when guests arrive.
  • Its naturally gluten free and works with crackers, vegetables, or just a spoon if no ones watching.
02 -
  • If your cream cheese is cold, the dip will be lumpy and impossible to blend smoothly, so plan ahead and let it soften completely.
  • Chopping the salmon finely makes all the difference, big chunks can be slippery and hard to scoop, while small pieces distribute the flavor evenly.
  • Taste before adding salt, I learned this the hard way when I over salted a batch and had to whip up more cream cheese to balance it out.
03 -
  • Use a microplane to zest the lemon directly over the bowl so you catch all the fragrant oils that spray out.
  • If you cant find good smoked salmon, a small tin of high quality smoked trout works beautifully and adds a slightly different but equally delicious flavor.
  • Chill your serving bowl in the fridge for fifteen minutes before filling it, this keeps the dip cold longer at room temperature during a party.
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