Smoked Salmon Cream Cheese Dip (Printer View)

Smooth, creamy blend of smoked salmon with fresh herbs and lemon zest.

# Components:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/4 cup sour cream

→ Fish

03 - 5 oz smoked salmon, finely chopped

→ Vegetables & Aromatics

04 - 2 tablespoons finely chopped fresh dill
05 - 2 tablespoons finely chopped chives
06 - 1 tablespoon finely grated lemon zest

→ Condiments & Seasonings

07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt, optional

→ Garnish (optional)

10 - Additional chopped dill or chives
11 - Lemon wedges

# Method:

01 - In a medium bowl, blend the cream cheese and sour cream using a hand mixer or whisk until smooth and creamy.
02 - Gently fold in smoked salmon, dill, chives, lemon zest, lemon juice, black pepper, and salt until evenly combined.
03 - Taste the mixture and modify salt or pepper as desired.
04 - Transfer the dip to a serving bowl and garnish with extra dill or chives and lemon wedges if preferred.
05 - Refrigerate for at least 30 minutes to enhance flavors, or serve immediately alongside crackers, bagel chips, or vegetable crudités.

# Expert Advice:

01 -
  • It comes together in under ten minutes, making it your secret weapon for last-minute entertaining.
  • The silky texture and subtle smokiness feel elegant enough for guests, but so easy you'll make it on a Tuesday just for yourself.
  • One small bowl somehow manages to taste like you've been cooking all day.
02 -
  • Don't skip softening the cream cheese—I once tried to mix it straight from the fridge and ended up with flecks that never disappeared, ruining an otherwise perfect batch.
  • Fresh dill is non-negotiable; dried tastes bitter here, and this dip lives or dies on bright, herbaceous notes.
  • The lemon is doing the heavy lifting—it's not garnish, it's the thing that prevents this from tasting like plain salmon spread.
03 -
  • If you're making this for a crowd, prepare it earlier in the day and let it sit in the fridge—the flavors deepen and the texture becomes even silkier.
  • A microplane makes lemon zesting infinitely easier and prevents you from getting too much bitter white pith, which changes the taste completely.
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