Smoked Salmon Dip

Name: Smoked Salmon Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz smoked salmon (lox or hot-smoked), roughly chopped; 8 oz cream cheese, softened; 1/4 cup sour cream; 2 tsp fresh lemon juice; 1/2 tsp lemon zest; 2 tbsp capers, drained; 2 tbsp fresh dill (or 1 tsp dried), chopped; 2 scallions, thinly sliced; 4 drops hot sauce (such as Tabasco); 1/4 tsp black pepper, freshly ground; as needed crackers or cucumber rounds (for serving)

A creamy, tangy dip made with flaked smoked salmon, cream cheese, sour cream, dill, and capers - perfect for spreading on crackers or cucumber rounds at a party.

10 minEasyServes 8180 cal/serving

AmericanAppetizerNo-CookPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz smoked salmon (lox or hot-smoked), roughly chopped
8 oz cream cheese, softened
1/4 cup sour cream
2 tsp fresh lemon juice
1/2 tsp lemon zest
2 tbsp capers, drained
2 tbsp fresh dill (or 1 tsp dried), chopped
2 scallions, thinly sliced
4 drops hot sauce (such as Tabasco)
1/4 tsp black pepper, freshly ground
as needed crackers or cucumber rounds (for serving)

Instructions

1

Place 8 oz softened cream cheese and 1/4 cup sour cream in a food processor or bowl. If using a food processor, pulse until smooth. If mixing by hand, beat with a fork until well combined.
2

Add 2 tsp fresh lemon juice, 1/2 tsp lemon zest, 2 tbsp drained capers, 2 tbsp chopped fresh dill (or 1 tsp dried), 2 thinly sliced scallions, 4 drops hot sauce (such as Tabasco), and 1/4 tsp freshly ground black pepper. Pulse or stir to combine.
3

Add half the 8 oz roughly chopped smoked salmon (lox or hot-smoked) and pulse (or mash with a fork) until roughly incorporated - some texture is good.
4

Fold in the remaining smoked salmon pieces by hand so there are visible flakes in the dip.
5

Transfer to a serving bowl. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed. Serve immediately or refrigerate for up to 2 days.
6

Serve with as needed crackers or cucumber rounds (for serving) on the side.

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Questions

Is there a substitute for capers in Smoked Salmon Dip?

The entry for Smoked Salmon Dip calls for 2 tbsp capers, drained. In its place: Chopped green olives give the same briny pop.

Is Smoked Salmon Dip spicy?

Moderately. The heat in Smoked Salmon Dip comes from 4 drops hot sauce (such as Tabasco). For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Smoked Salmon Dip dairy-free?

Yes. The dairy in Smoked Salmon Dip is 8 oz cream cheese, softened, 1/4 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Is Smoked Salmon Dip gluten-free?

Yes. As written, nothing in the ingredient list for Smoked Salmon Dip is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the hot sauce.

Does Smoked Salmon Dip contain fish?

Yes: 8 oz smoked salmon (lox or hot-smoked), roughly chopped. The full allergen list for this entry is dairy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Smoked Salmon Dip?

One serving (the recipe makes 8) is about 180 calories, with 8 g protein, 6 g carbohydrate and 16 g fat, plus 122 mg sodium. The figures are estimates computed from the ingredient list.

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