This Smoked Salmon Cream Cheese Dip is made with creamy cream cheese, capers, shallots, fresh dill, Worcestershire, lemon, and smoked salmon for a crowd-pleasing appetizer that’s not too fishy. It only takes 15 minutes to prep and is great served with crackers, baguette slices, cucumber, or anything else you like.
Cream Cheese and Salmon Dip
Cream Cheese and Smoked Salmon Dip is a simple cold dip that has so much flavor. It’s a little tart from the lemon and capers and the salmon adds that special smoked flavor that makes this feel very elegant.
This is the perfect dip for when you want to serve something a little fancier than queso dip. It’s great with cocktails when you’re having friends over, but is also a great when combined with other appetizers being served for a party.
You can whip this up in less than 15 minutes!
While I love warm seafood dips like a creamy crab and shrimp dip, it’s nice to serve a cold seafood dip, especially if you don’t want to have to worry about keeping things warm. This dip tastes great cold or even at room temperature and you can make it in advance.
You’ll blend everything (minus the salmon) in a food processor blending in all the flavors. Then, you’ll stir in the salmon, so you still get some chunks of salmon. Pop it in the refrigerator until you’re ready to serve.
If you like smoked salmon, you’ll love this Salmon Cream Cheese Dip. It’s an easy appetizer everyone will love and is perfect for scooping up with toasted bread or crackers. Try using it as a filling for finger sandwiches like you would for a cucumber sandwich.
You could even try spreading it on a bagel for breakfast!
Why We Love This Recipe
- Easy: With just a few ingredients and quick prep, this dip comes together in no time. Perfect for last-minute entertaining!
- Packed with flavor: The smoky salmon, tangy lemon, and savory capers create a bold and balanced flavor that’s irresistible.
- Make-ahead friendly: Make this dip ahead of time and let it chill in the fridge until you’re ready to serve.
- Great leftovers: If you have any left, save it for breakfast and spread on a bagel or use it as a filling for finger sandwiches.
Ingredients for a Smoked Salmon Dip Recipe
- Cream cheese: Use block-style full-fat cream cheese, not the kind that comes in a tub. Make sure to soften the cream cheese before using to help it blend better.
- Shallot: Adds a subtle onion flavor that’s not overpowering.
- Capers: Provides a briny, salty, and savory flavor.
- Lemon zest and juice: Fresh lemon juice will give you the best flavor.
- Fresh dill: Adds a fresh flavor to the dip.
- Worcestershire sauce: Adds a bit of umami flavor.
- Smoked salmon: I use smoked salmon, but you could use leftover cooked salmon for a slightly different flavor.
Step-by-Step Instructions
Step One: Blend the Creamy Base
Combine the cream cheese, shallot, capers, dill, lemon zest, and lemon juice in a food processor. Pulse until smooth and creamy.
Step Two: Add the Seasoning
Mix in the Worcestershire sauce and adjust the flavor with salt and pepper. Give it a quick taste to make sure it’s just right.
Step Three: Stir in the Salmon
Finely chop the smoked salmon and fold it into the cream cheese mixture. Make sure everything is evenly combined.
Step Four: Chill and Serve
Refrigerate the dip until it’s nice and chilled. When you’re ready, serve it with crackers, veggies, or your favorite bread.
Tips & Tricks
- Soften the cream cheese: Make sure the cream cheese is at room temperature for a smooth and creamy texture that blends easily.
- Make-ahead: Prepare the dip the day before your event. It tastes even better as the flavors develop overnight.
- Adjust to taste: Add more lemon juice or dill if you love a zesty, herby kick. You can also tweak the salt and Worcestershire to suit your preferences.
- Use a mixer: If you don’t have a food processor, you can use a hand mixer and a bowl or a stand mixer. Keep in mind the ingredients may not be as finely blended.
What Is Smoked Salmon Dip Good With?
- Fire Crackers the spicy and smokey flavors go great together.
- Bagel chips
- Baguette slices or crostini
- Pita chips
- Cucumber slices, celery, carrots, or bell peppers.
Swaps & Substitutions
- Add nuts: Fold in finely chopped nuts, such as toasted walnuts or almonds, for a bit of crunch.
- Amp up the spice: Add a pinch of cayenne pepper, a drizzle of hot sauce, or finely chopped jalapeños.
- Add fresh herbs: Toss in some fresh chives, parsley, or tarragon for a more herb-forward flavor.
- Capers: If you’re not a fan of capers, you can leave them out.
- Shallot: If you don’t have a shallot, you could use red onion or green onion instead.
How to Store
Store salmon dip in an airtight container in the fridge for up to 3 days. It does not freeze well.
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Smoked Salmon Dip With Cream Cheese and Dill
Ingredients
- 8 ounces cream cheese room temp
- 1 shallot finely chopped, about 2 tablespoons
- 1 tablespoons capers chopped
- ½ lemon zest and juice
- 1 tablespoon dill chopped
- ½ teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 ounces smoked salmon
Instructions
- Add cream cheese, chopped shallot, capers and dill to the bowl of a food processor. Add the zest of ½ a lemon and the juice from ½ a lemon. Process until well combined.
- Add worcestershire sauce, taste and adjust as needed. Add salt and pepper to taste.
- Finely chop the salmon and stir into the cream cheese mixture. Refrigerate until ready to serve.
Barbara’s Tips + Notes
- Start with softened cream cheese to help blend everything together.
- You can use cooked salmon instead of smoked if you prefer.
Nutrition
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Shaun Clark says
Sounds delicious
Barbara Curry says
I hope you’ll try it.