Take your party appetizer game to the next level! Ready in minutes, this pretty pink smoked salmon dip makes any occasion extra special and tastes just as good with crackers as it does raw.
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I love inviting people over for casual meals, but I’m often at a loss when it comes to serving pre-dinner nibbles.
I chose smoked salmon for this spread because of its intense flavor and color. Cream cheese and sour cream provide the backdrop for the fish, and mustard, chives, capers, and lemon add the savory elements.
How long does this salmon dip keep?
The salmon dip can be stored in the refrigerator for up to five days. If serving for a party, place the spread in the fridge after two hours at room temperature.
How do I serve salmon dip?
Crackers or slices of baguette are ideal (and easiest) to accompany the spread, but fresh vegetables like fresh, blanched peas, endive or radicchio leaves, Persian (baby) cucumber sticks, and pepper wedges are also good options.
Use leftovers for breakfast; This spread is also great on a bagel!
How to customize this recipe
I skipped the typical addition of mayonnaise because I wanted to stick to neutral, clean flavors with no salt to make the salmon stand out. If you like a little more punch, you can add some Aleppo pepper or cayenne pepper to deliver a subtle spiciness.
You can use cooked fresh or canned salmon in place of the smoked salmon, but you may need to add a little more lemon juice, salt, and mustard to compensate for the loss of the smoked salmon’s stronger flavor. Simply flake the fish and fold into the cream cheese. (If made with canned or fresh salmon, it will keep for three days.)
Need more delicious dip recipes?
- Serve this deceptively easy crab dip at your next party.
- Pimento Cheese Dip is a Southern staple.
- Get your avocado on with this bacon and blue cheese guacamole!
- If you like it spicy, try this Buffalo Chicken Dip!
- Vegetables aren’t just for dipping, they’re the dip! Try this Fava Bean Goat Cheese Garlic Dip next time you’re craving something creamy!
Smoked salmon dip
ingredients
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8 ounces cream cheese, softened at room temperature
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1/2 cup sour cream
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3 tablespoons finely chopped chives, plus more for garnish
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1 tablespoon Dijon mustard
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2 tablespoons small capers
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2 lemons
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1/8 teaspoon black pepper
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8 ounces smoked salmon, finely chopped
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1/2 teaspoon Aleppo pepper or a pinch of cayenne pepper (optional) to taste
special equipment
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stand mixer or food processor
method
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Mix together the cream cheese and sour cream:
In a bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the cream cheese and sour cream until very smooth. With the mixer on low, add the chives, mustard, capers, zest and juice of 1 lemon, and black pepper. Blend until blended.
If you like, use a food processor for this step and transfer to a bowl, or simply beat the mixture with a little elbow grease until smooth.
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Fold in the chopped salmon:
Remove the bowl from the stand mixer. Fold in the salmon and Aleppo or cayenne pepper, if using, by hand.
Taste and add juice from the remaining lemon, 1 teaspoon at a time if you think you need it.
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Surcharge:
Pour the dip into a serving bowl and sprinkle with chives. Serve immediately or refrigerate until ready to serve. Serve with crackers or baguette slices. Covered, the spread will keep in the fridge for up to 5 days.
