This lemony smoked salmon dip is perfect for a snack or party recipe! It comes together quickly and is a delicious way to enjoy smoked salmon.
This dip reminds me of one that I enjoyed back when I first visited my friend Meghan of (Fox & Briar blog) in Seattle. We went to this restaurant called Westward, and we sat on their beach chairs overlooking the lake while sipping our wine and eating this dip. It was a perfect day! Their dip was made with tuna instead of salmon, but anything that conjures up those vibes is good in my book. 🙂
This dip is pretty simple to make, just be sure to let the cream cheese soften on your counter for at least 30 minutes before you begin. Chop some herbs, throw everything into the food processor, and voila.
What kind of salmon to use?
I used the thinly sliced smoked salmon that you can find in the frozen fish section of most grocery stores. For this recipe, I used cold smoked sockeye salmon. You could definitely use thicker pieces if you wanted to.
Recipe notes & tips:
- Want to add a little more zing to this dip? Add in a few dashes of hot sauce and/or some capers!
- Don't have Dijon mustard? Try subbing creamed horseradish.
- If you prefer the salmon to be more chunky, just pulse it in slowly vs. processing it on high.
- I prefer the taste of fresh herbs, but you can use dried herbs if you're in a pinch.
- This dip is best chilled, but it can firm up a lot in the fridge. I recommend letting it sit on the counter for a while to soften up if you're eating leftovers, for example. It's definitely more of a spread when it's very cold (which is fine too... just depends on what you prefer). The spread works great in sandwiches and on crackers.
- I zest the lemon using my handy Microplane zester/grater. It's one of my favorite kitchen tools!
- This dip should keep in the fridge for about 5 days.
What to serve with smoked salmon dip?
Serve with anything from chopped veggies to crackers and/or pita bread.
More yummy dip recipes to try:
I hope you'll make this simple smoked salmon cream cheese dip!
Questions? Let me know in the comments below.
Smoked Salmon Dip
- 8 ounces cream cheese (I used a block of Philly) softened
- 1/3 cup mayo
- 1 tablespoon lemon juice + zest of 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 5 ounces smoked salmon
- Salt & pepper to taste
- If your salmon is frozen, let it thaw (the kind I used thawed very quickly on the counter). Take the cream cheese out of the fridge so it softens up for at least 30 minutes prior to starting the recipe. Prep your ingredients (chop herbs etc.).
- Add everything except the salmon and salt & pepper to the bowl of your food processor. Process it until smooth.
- Add the salmon to the food processor and process until it's incorporated. Give it a taste and adjust ingredients if needed (e.g. add salt/pepper or more lemon juice).
- I recommend chilling the dip for 30-60 minutes prior to serving it. Keep in mind that the longer it's in the fridge, the more it'll harden.
- You don't need exactly 5 ounces of salmon. Anything in the ballpark is fine.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.