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

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.

Questions

Can I make Smoked Salmon Dip dairy-free?

Yes. The dairy in this entry 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.

Can I make Smoked Salmon Dip ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Smoked Salmon Dip?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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