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Smoked Salmon Dip Recipe

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. 

Biscuits and Cucumber Slices on a Plate served with a Bowl of Homemade Smoked Salmon Dip
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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. 

Smoked Salmon Dip in a Glass Jar with Biscuits and Sliced Cucumbers


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. 

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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! 

Top View of a Bowl of Homemade Smoked Salmon Dip

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. 

More Dip Recipes You’ll Love

Clam Dip
Million-Dollar Dip

Smoked Salmon Dip



Prep time


Cooking time





Try this smoked salmon dip for your next party, and you won’t regret it! With just 7 ingredients and 15 minutes, you’ll have an appetizer fit for royalty.


  • 1 (8-ounce) package cream cheese, softened

  • 6 ounces smoked salmon, chopped

  • 1/4 cup capers, or to taste

  • 2 tablespoons green onion, chopped (optional)

  • 1 1/2 teaspoons fresh dill, chopped

  • 1/4 cup heavy whipping cream

  • 3 dashes Worcestershire sauce

  • 3 drops hot pepper sauce

  • 1 squeeze fresh lemon juice


  • Place all the ingredients on a work surface, and prepare those that need preparation. Chop the dill and green onions.
  • Place the cream cheese in a food processor. Puree it long enough to soften it completely.
  • Add all of the other ingredients to the food processor. Puree them until the mixture is creamy and smooth and all ingredients are well blended.
  • Transfer the dip to a serving bowl. Serve it with veggies, crackers, chips, or other dippers. Enjoy!
Smoked Salmon Dip

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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