Smoked salmon dip is the perfect appetizer for any occasion.
It’s easy to make, requires no actual cooking, and takes mere minutes to prepare.
Are you hosting a special family event or bringing something to an office potluck?
Maybe you just want something delicious to snack on while watching movies at home?
Whatever the case, smoked salmon dip is an excellent option.
It’s an irresistible mix of savory and creamy goodness.
Serve this indulgent creamy dip as part of your next spread, and your guests will be impressed!
Smoked Salmon Dip
Alright. Here’s the deal. You can probably pick up a tub of smoked salmon dip at your local Publix or another supermarket.
It might even be cheaper than making it at home.
Unfortunately, it won’t taste nearly as good as what you’ll make with this recipe.
That’s why I always make it myself, even when it costs more.
Use fresh, high-quality, real smoked salmon, along with fresh dill, onions, and lemon juice.
I promise that everyone who tries it will be more than impressed. They’ll be blown away.
The ingredients list for this dip is relatively short. Here’s what you’ll need:
- Cream cheese. One package of softened cream cheese makes up the base of this recipe. Be sure to use full-fat cream cheese. Otherwise, it won’t be as rich and flavorful. Some people use whipped cream cheese, a suitable substitution in this recipe.
- Smoked salmon. You can smoke the salmon yourself if you prefer. However, there’s really no need. Check out the meat department of your favorite grocery store. You’ll find good-quality smoked salmon there.
- Capers. Capers give the recipe a wonderfully briny flavor.
- Dill. Use fresh dill, and chop it before adding it. You’ll love the freshness it brings to the overall flavor.
- Heavy whipping cream. This will make the dip thick, smooth, and creamy. It also gives it a richer, more indulgent taste.
- Worcestershire sauce & hot pepper sauce. These provide a savory, tangy flavor and just a bit of heat.
- Lemon juice. Use freshly squeezed lemon juice. Its bright, tart, acidic flavor helps balance all the other umami notes in the dip.
You can also use fresh, chopped green onions in the dip. They provide the recipe with more earthy, umami notes.
How to Make Smoked Salmon Dip
See the recipe card at the bottom for complete instructions on how to make this dip. For now, I’ll break it down into three simple steps.
1. Puree the cream cheese in the food processor until it’s completely softened.
2. Add all of the other ingredients and puree the dip again.
3. Transfer the dip to a serving bowl. Serve it with crackers or whatever dippers you prefer. Enjoy!
Tips and Variations
This dip couldn’t be simpler to make. Even so, here are a few tips and variations to keep in mind:
- Refrigerate before serving. Although you can eat this immediately, it tastes better after some chill time. The longer the dip sets, the better the flavors combine. I typically refrigerate it for a couple of hours before serving it.
- Add ingredients to suit your tastes. As written, this recipe is perfect for me. That’s why it’s my favorite smoked salmon recipe. However, you could add other things, like horseradish, cayenne, or smoked paprika. Don’t be afraid to experiment with the flavor to suit your tastes.
- Swap out the fish if you don’t enjoy smoked salmon. This recipe also tastes great with trout, cod, and other smoked fish varieties.
- Use whipped cream cheese for a creamier dip. Just be sure you grab the 8-ounce package.
- Select the freshest, highest-quality ingredients possible. That means using fresh herbs, high-quality salmon, and ingredients with long ‘sell by’ dates.
- Let the dip sit at room temperature for 20 minutes after refrigerating it. Letting it sit gives it time to warm up and become softer. That makes it easier to scoop.
- Use sturdy dippers. This dip is thick and will break thin chips and crackers. Go with sturdier options that can hold up under heavy dips.
Now, let’s talk about storing any potential leftovers.
How to Store
You can store the dip in the refrigerator for 3 to 4 days. Be sure to use an airtight, lidded container.
Discard the dip before that time if it becomes discolored or smells odd.
Unfortunately, this dip isn’t one you can freeze.
Once you thaw it out again, the texture is all wonky and just doesn’t hold up.
Luckily, the dip tastes fantastic. Therefore, the chances of having enough leftovers to freeze are slim.
Once people dive into this dip, they usually don’t dive out again until it’s all gone.
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