Appetizers | Sauces / Dips / Dressings

Smoked Salmon Dip

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Smoked Salmon Dip takes less than ten minutes to assemble, making it perfect for a last-minute appetizer when guests pop in.

Mini bell peppers stuffed with smoked salmon dip.Pin
Photo Credit: Binky’s Culinary Carnival.

This creamy, spreadable dip with just a hint of heat is perfect on crackers, bagels, for stuffing veggies, or crudités platters. We also used it on our Easter Charcuterie Board.

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What you Need

  • Smoked Salmon: You can use store-bought or homemade smoked salmon or lox, whichever you have.
  • Cream Cheese: Allow the cheese to sit on the counter to soften for about 30 minutes.
  • Mayonnaise: Use good quality mayo, not salad dressing.
  • Dill: Fresh dill weed is best, but you can substitute dried in a pinch.
  • Chives: You can use fresh chives or finely minced red onion.
  • Hot Sauce: You can adjust the heat to your liking. If you’d like it hotter, add more hot sauce.
  • Worcestershire sauce: This adds a bit of umami flavor to the dip.
  • Salt and Pepper: Kosher or sea salt and freshly ground black pepper are the best choices.

How to Make it

Step One:

Chop the salmon.

Chop the salmon fine.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Chop the fresh herbs.

Chopped chives.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Three:

Add all of the ingredients to a medium bowl.

Ingredients in a bowl.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Four:

Mix well. Let it sit in the refrigerator for about 30 minutes for the flavors to meld.

Dip mixed in the bowl.Pin
Photo Credit: Binky’s Culinary Carnival.

For an extra special touch, you can smoke the salmon. Use our smoked salmon recipe for details.

Variations

  • Use diced red onion instead of chives
  • Use capers for a bit of briny flavor, like they would at a New York deli.
  • Add a tablespoon of fresh lemon juice for a bit of brightness.

How to Serve it

This delicious dish is perfect for impressing your guests. Serve it for brunch with bagels or on a charcuterie or cheese platter. It tastes like lox and cream cheese on bagels from a Jewish deli in New York.

  • Stuff halved mini bell peppers.
  • Bagel chips
  • Pita Chips
  • Carrot sticks
  • Celery sticks
  • Top cucumber slices with a dollop of salmon dip.

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Mini bell peppers stuffed with smoked salmon dip.Pin

Smoked Salmon Dip

Smoked Salmon Dip takes less than ten minutes to assemble. It's perfect for a last-minute appetizer when guests pop in.
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Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 25 servings
Calories: 23kcal
Author: Beth Neels
Cost: $8

Ingredients

Instructions

  • Soften the cream cheese on the counter for about 30 minutes before proceeding with the recipe.
    4 ounces block cream cheese
  • Chop the salmon finely.
    2 ounces lox or smoked salmon
  • Add all of the ingredients to a medium bowl.
    ¼ cup mayonnaise, 1 teaspoon chopped dill, fresh, 1 teaspoon chopped chives, 4-6 drops bottled hot sauce, ½ teaspoon Worcestershire sauce, ½ teaspoon coarse kosher or sea salt, ¼ teaspoon pepper
  • Mix well.
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Notes

Serve with 
  • bagel chips
  • pita chips
  • potato chips
  • cucumber slices
  • carrot sticks
  • celery sticks
  • bell pepper slices or stuff the pepper halves.

Nutrition

Calories: 23kcal | Carbohydrates: 0.4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 2mg | Sodium: 116mg | Potassium: 19mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.04mg
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Originally published April 15, 2024.

Beth Neels

Author: Beth Neels

Title: Owner

Expertise: canning, game meat cooking, smoking

Bio:

Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, Associated Press, and Parade.

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