Smoked Salmon Dip

This smoked salmon dip is the kind of appetizer that disappears first and gets talked about after. Cream cheese, hot smoked salmon, capers, Dijon, Worcestershire, fresh dill, and plenty of lemon come together in the food processor in about 10 minutes.

It's creamy but not heavy, smoky but bright, and it works just as well on a cracker as it does spread across a toasted bagel.

If you love smoked salmon appetizers, check out my Smoked Salmon Crostinis and Smoked Salmon Salad for more easy seafood entertaining.

Ingredients for Recipe

I used hot smoked salmon from our friends at Sena Sea - I was so impressed with the rich, sweet and salty balanced flavor in this smoked salmon. Different varieties and brands of smoked salmon will have slight differences in flavor and texture - be sure to taste and adjust seasoning before serving!

Full ingredient list and measurements included in printable recipe card below.

Why This Recipe Works

A lot of smoked salmon dips are really just cream cheese dips with a little salmon folded in. This one flips that ratio. You get a generous 6-8 ounces of hot smoked salmon blended into a base that's built for flavor, not filler. The Dijon and Worcestershire give the dip a savory depth, and the capers add pops of brine that make each bite interesting.

Pulsing everything in the food processor keeps the texture somewhere between smooth and chunky, so you still get visible flakes of salmon and bits of herb in every scoop.

Step-by-Step Instructions

1. Build the Base

Combine the cream cheese, sour cream, mayonnaise, lemon juice and zest, capers, and Dijon in a food processor. Pulse until blended and smooth. Reserve a few pieces of salmon for garnish, then add remaining to the dip.

2. Mix in Salmon and Herbs

To the dip with salmon, add dill, and chives to the food processor and pulse until the salmon and herbs are incorporated but you still have some texture.

3. Season, Garnish, and Serve

Taste and add salt if needed (the salmon and capers bring plenty). Transfer to a serving bowl and top with reserved salmon, fresh dill, capers, a drizzle of olive oil. Serve with crackers, tortilla chips, sliced vegetables, or bagel chips.

Should I use hot smoked or cold smoked salmon?

Hot smoked salmon is what you want here. It has a flaky texture and a deeper, smokier flavor that holds up to the cream cheese and Dijon. Cold smoked salmon (lox) is thinner and more delicate. It works in a pinch, but the flavor will be milder and the texture more uniform. If you use lox, taste before adding salt, as it's typically saltier than hot smoked.

Can I make this ahead?

Yes, and I'd actually encourage it. This dip can be made up to 2 days ahead and stored in an airtight container in the fridge. The flavors develop and meld as it sits. Just give it a taste before serving. If it's thickened up too much in the fridge, stir in a splash of milk to loosen it back to a dippable consistency.

What should I serve with smoked salmon dip?

Crackers are the classic move. Water crackers, everything bagel crisps, or Ritz all work well. I took this to my sister's birthday party recently and tortilla chips were the most popular dipper! For something lighter, sliced cucumbers, endive leaves, celery, and radishes are all great dippers. And if you're serving this for brunch, just spread it on a toasted bagel with a few sliced red onions and you're set.

Can I use canned salmon?

I've made it with canned smoked salmon and worked pretty well. The texture of the fish is a little more dry, but the flavor is still pretty robust. To add a little more smoky flavor to canned fish, add a few drops of liquid smoke or dashes of smoked paprika.

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