Smoked Salmon Dip
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.
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
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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.
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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.
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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.
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4
Fold in the remaining smoked salmon pieces by hand so there are visible flakes in the dip.
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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.
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6
Serve with as needed crackers or cucumber rounds (for serving) on the side.