Smoked salmon dip is an easy appetizer that takes just 10 minutes to make, using just a handful of ingredients. It’s our favorite for those last-minute get-togethers or summer nights when no one feels like cooking. But don’t let the simplicity fool you– this dip is absolutely bursting with fresh flavor from dill, chives, and tarragon, flaked, salty salmon, and a hint of bright citrus flavor to round everything out.
While we have plenty of dip recipes, none are quite as versatile and insanely delicious as our Smoked Salmon Dip. You can serve it with brunch, right next to the savory breakfast rolls and sausage strata, or on a plate with crackers or crostini as an evening appetizer, along with bruschetta and prosciutto-topped cucumbers. It’s simple enough for a summer evening app for two and elegant enough to bring as a passing dish for a dinner party or holiday brunch. This salmon dip really does it all.
How to Make Smoked Salmon Dip
Ingredients
Process
- Place smoked salmon, cream cheese, mayo, garlic, lemon zest, and lemon juice into a food processor. Process until smooth.
- Transfer the salmon mixture to a bowl and add dill, chives, and tarragon (if using). Season with pepper.
- Fold together until fully incorporated.
- Transfer to a serving bowl, top with herbs, and serve with crackers of choice.
Cold Smoked Salmon vs Hot Smoked Salmon
We like using hot smoked salmon in this salmon dip because it has a more intense smoky flavor and a firmer texture than cold smoked salmon.
If you’re wondering what the difference between the two is, it’s not the actual temperature of the salmon—we add “hot” smoked salmon that’s cold straight from the fridge! The difference between the two comes from the temperature used in the smoking process.
Cold-smoked salmon is smoked at lower temperatures, which gives it a smoother, almost silky texture and more mild flavor. This type of smoked salmon is good for piling on bagels. Hot smoked salmon is smoked at higher temperatures, giving it more of a “cooked” texture and a deeper flavor. It flakes well and adds a richer flavor to the dip.
How Long Will Smoked Salmon Dip Stay Fresh and Storing Instructions
You can enjoy this smoked salmon dip straight away, but we think it tastes best when it’s had the chance to sit for a bit, letting the flavors really meld together for at least a few hours. If you’re not serving it immediately, add it to an airtight container and store it in the refrigerator for 3 to 4 days.
Simple Variations
- Make it lighter and higher in protein by swapping the mayonnaise with plain Greek yogurt. This adds a bit of a tangier flavor without taking away any of the creaminess.
- Add a little spice with a dash of hot sauce, a teaspoon of horseradish, or a sprinkle of cayenne pepper or red pepper flakes.
- Switch up the herbs to change the tone of this smoked salmon dip. The tarragon, dill, and chives add a nice, herby flavor with just a hint of sweetness to this dish. Try swapping this combination for basil and parsley, mint and cilantro, rosemary and thyme, or oregano and dill for a new and unique flavor.
- Add a tablespoon or capers to the mix for a briney, tangier flavor.
What to Serve with Smoked Salmon Dip
Try serving this smoked salmon dip with:
- Crudité
- Rooth vegetable chips
- Parmesan crusted crostini
- Bagel crisps
- Mini bagels
- Tortilla chips
- Crackers
More Delicious Dip Recipes You Will Love
Smoked Salmon Dip
INGREDIENTS
- 8 ounces hot smoked salmon roughly flaked
- 8 ounces cream cheese softened
- 1/3 cup mayonnaise
- 1 roughly chopped garlic clove
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced dill plus more for garnish
- 2 tablespoons thinly sliced chives plus more for garnish
- 1 tablespoon minced tarragon optional
- salt and pepper to taste (only as needed for salt, as smoked salmon is very salty!!)
INSTRUCTIONS
- Place smoked salmon, cream cheese, mayo, garlic, lemon zest, and lemon juice into a food processor and process until smooth.
- Transfer salmon mixture to a bowl.
- Fold in dill, chives, and tarragon (if using). Season with pepper. Season with salt only if needed (start with a tiny pinch since the smoked salmon is salty).
- Transfer to a serving bowl, top with herbs, and serve with crackers of choice.
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Excellent recipe. It was a huge hit. We cut it in half and it still made plenty. We used cold smoked and it was a very mild taste. Next time we will try with the hot smoked and see how that tastes.