Smoked Salmon Dip Recipe: Easy, Creamy And Ready In Minutes

Easy Smoked Salmon Dip will be the hit of your party! Easy Smoked Salmon Dip is made with reduced-fat cream cheese and salty, smoked salmon. It can be put together in minutes, making it a winning smoked salmon dip recipe for you and your guests!





Easy Smoked Salmon Dip made with reduced-fat cream cheese and salty smoked salmon can be put together in minutes! Whenever I make this dip, it's doesn't last very long and it's always the hit of the party! It remains one of the top recipes on this blog to this day.


This Smoked Salmon Dip is a cinch to put together. It's a dump and mix recipe. If you'd prefer a less chunky type dip, you can put everything in your food processor and whiz it up.

What kind of smoked salmon should I buy for this smoked salmon dip recipe?

I buy in-house smoked salmon fillets from a local market that are out of this world delicious, but any kind of smoked salmon will work in this recipe. 

If you purchase the kind of smoked salmon that doesn't flake easily, the food processor will do a good job of incorporating it into the dip for you.

You can find usually find smoked salmon near the frozen fish in your grocery store. It isn't frozen though, and it usually just needs refrigeration. Sometimes you can find it where it's shelf stable and doesn't require any refrigeration at all.

Cold vs Hot Smoked Salmon

When you're standing in front of the fish case, you'll likely notice two different styles of smoked salmon, and it's worth knowing the difference before you buy.

Cold smoked salmon is the silky, almost translucent kind you often see on a bagel with cream cheese. It's cured and smoked at a low temperature, so it stays soft and doesn't flake apart easily. This is the style I use most often in my own smoked salmon dip, since it blends in beautifully whether you're mixing it by hand or running it through the food processor.

Hot smoked salmon is cooked all the way through during the smoking process, so it has a firmer, flakier texture, almost like baked salmon. It breaks apart easily with a fork, which makes it a great choice if you want little bits of salmon throughout your dip rather than a smoother spread.

Either one will work beautifully in this recipe, so really it comes down to what you prefer or what looks best at the store that day.

What do I serve with Easy Smoked Salmon Dip?

Serve Smoked Salmon Dip with Van's Simply Delicious® Gluten Free whole grain Lots of Everything! Crackers! I discovered Van's Simply Delicious® Gluten-Free whole grain crispy crackers at the grocery store a few weeks ago and I fell in love with them! (You can read all about that here.)

Let me start off by saying, no one in my family needs to eat gluten-free, but these crackers are a delicious treat whether you need to follow a gluten-free diet or not.

And, did you know that 30 of these crispy crunchy little bites are only about 140 calories?!

This was my first time trying the Lots of Everything! flavor and all I can say is, "WOW!" Imagine an everything bagel, topped with garlic, onion and poppy seeds, but in crispy little cracker form. I was IN LOVE with my first bite!





This smoked salmon dip also pairs perfectly with crudite or sliced French baguette. It's awesome atop a bagel or used as a dip with bagel chips. 

Some people have even reported eating it straight from the bowl with a spoon! 

Don't forget to add a bottle of your favorite white wine too!

How do you make Easy Smoked Salmon Dip?

As I mentioned previously, it's a basic dump and mix recipe. If you like a smoother texture or if your smoked salmon doesn't flake easily, you can mix it in your food processor.

The briny capers and acidic lemon juice are so delicious with the smoked salmon in this recipe! Feel free to add more horseradish to the dip, if you like.

This Smoked Salmon Dip is a standard at most of our family gatherings! It's so good, you must give it a try. Even those that aren't fans of salmon find they love it!

Substitutions

I like to keep this smoked salmon dip recipe flexible, so don't worry if you're missing an ingredient or two. Here are some easy swaps that still turn out great:

You can use full-fat cream cheese and sour cream instead of the reduced-fat versions if that's what you have on hand. It just makes the dip a little richer.

Plain Greek yogurt works nicely in place of the sour cream if you want a tangier flavor or a slightly lighter dip.

No capers in the house? A squeeze of extra lemon juice or a few chopped green onions will still give you that little pop of flavor.

If you don't have fresh dill, dried dill works just fine, which is actually already listed as an option in the recipe below.

And if horseradish isn't your thing, a dash of hot sauce is a great way to add a little kick instead.

Tips & Tricks

A few small details can make a big difference with this dip, so here's what I've learned after making it so many times over the years.

Always let your cream cheese come to room temperature before you start mixing. This is the easiest way to avoid lumps and get that smooth, creamy texture everyone loves.

Taste your smoked salmon before you add it to the bowl. Some brands are saltier than others, and that will affect how much additional salt and pepper you need.

If you like a little extra zing, a bit of fresh lemon zest stirred in right before serving brightens up the whole dip.

Give the dip time to chill. Even though it's ready to eat right away, letting it sit in the fridge for a bit allows all those briney, smoky, lemony flavors to really come together.

And don't be afraid to adjust as you go. This is a forgiving recipe, so taste it along the way and tweak the seasonings until it's exactly how you like it.

Variations

Once you've made this smoked salmon dip a time or two, you'll probably want to start playing around with it, and that's half the fun.

Stir in some finely chopped red onion for a little bite and extra color.

Add chopped fresh chives along with the dill for a milder, oniony flavor that pairs so well with the salmon.

If you want a lighter version, swap some or all of the sour cream for plain Greek yogurt.

A splash of hot sauce or a pinch of cayenne is a tasty way to turn up the heat if you like things spicy.

You can also use canned salmon in a pinch if smoked salmon isn't available, though you will lose a bit of that signature smoky flavor.

Storage

This smoked salmon dip keeps well, which makes it such an easy make-ahead option for parties and game day spreads.

Store any leftovers in an airtight container in the refrigerator, where it will stay fresh for up to 3 days.

If you're making this ahead of time for a party, you can mix it up the day before and keep it chilled until you're ready to serve. The flavors actually get even better after sitting for a while.

I don't recommend freezing this dip. Cream cheese and sour cream tend to separate and get grainy once they thaw, so it's best enjoyed fresh from the fridge.

Here's what readers are saying about Easy Smoked Salmon Dip on Pinterest: 

Charmaine - "Loved this - easy to prep, and was so yummy, I could eat it with a spoon at a go!"

Ina - "My first time making smoked salmon dip. I didn’t have most of the ingredients...I only had worcestershire sauce, dill, milk, cream cheese, and of course smoked salmon. But it still taste delicious to me 😜. I think it’s the “smoked” salmon that already gave the dip it’s taste. I’ll get all the ingredients next time and update y’all"

Arianna - "Absolutely delicious! Made a spread on toast and topped with pomegranate seeds... definitely a keeper!!!"

Kevin - "I think I have a new favorite dip!"

Smoked Salmon Dip, Easy Smoked Salmon Dip, appetizer, fish

appetizer

American

Yield: 12 servings

Author: Renee Paj

Easy Smoked Salmon Dip

Prep time: 10 MinTotal time: 10 Min

Delicious smoked salmon dip made with cream cheese and smoked salmon that makes the perfect accompaniment for crackers, raw vegetables, or bagels

Ingredients

• 8 oz. reduced-fat cream cheese (at room temperature)
• 4 - 6 ounces smoked salmon, flaked
• 2 TBSP capers
• 1 tsp. dried dill or 2 tsp. chopped fresh dill
• 1/4 cup reduced-fat sour cream
• 1 TBSP lemon juice
• 1/4 tsp. Worcestershire Sauce
• 1/2 tsp. (or more to taste) prepared horseradish (optional)
• salt and black pepper, to taste
• 1 TBSP snipped chives (optional)
• 2-3 TBSP milk, as needed for consistency

Instructions

1. Put all ingredients in a large bowl. Stir until well combined. Add enough milk to make the right consistency. (you can also use a food processor to combine everything). Spoon into serving dish.
2. Cover and refrigerate for 30 minutes before serving.

Notes

You can use full fat cream cheese and sour cream in place of the lower fat versions.

Nutrition Facts

Calories

61.09

Fat (grams)

4.02 g

Sat. Fat (grams)

2.21 g

Cholesterol (grams)

14.98 mg

Carbs (grams)

2.24 g

Fiber (grams)

0.07 g

Sugar (grams)

1.33 g

Net carbs

2.17 g

Protein (grams)

3.95 g

Sodium (milligrams)

224.01 mg

Nutritional information is an estimate and provided as a courtesy.

https://www.reneeskitchenadventures.com/2016/06/easy-smoked-salmon-dip.html

Copyright © 2018 Renee's Kitchen Adventures

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• Loaded Ranch Dip
• Creamy Ranch Buffalo Chicken Dip
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FAQs

Can I use canned salmon instead of smoked salmon?

You can, though the flavor will be milder since you'll miss out on that smoky taste. If you go this route, you might want to add a touch of smoked paprika to bring back some of that smokiness.

Is this smoked salmon dip gluten free?

The dip itself is gluten free. Just be sure to serve it with gluten free crackers, like the Van's crackers mentioned above, or with fresh veggies instead of regular bread or crackers.

Can I make this dip ahead of time for a party?

Absolutely. In fact, I recommend it. Making it the day before gives the flavors extra time to blend together, and it makes party prep so much easier.

Why is my dip too thick to scoop easily?

Cream cheese firms up quite a bit in the fridge. If your dip feels too thick, just let it sit out at room temperature for about 15 minutes before serving and give it a good stir.

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This is a sponsored conversation written by me on behalf of Van's Foods. The opinions and text are all mine.