Description
Creamy, smoky, and full of flavor. This smoked salmon dip is made in the food processor in about 10 minutes and is perfect for parties, snack boards, or spread on a toasted bagel. The Dijon and Worcestershire give it a savory depth that most smoked salmon dips are missing.
Ingredients
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- 8 oz cream cheese, softened
- 3 tablespoons capers, drained (plus more for garnish)
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice, plus zest of 1 lemon
- 6-8 ounces hot smoked salmon
- 3 tablespoons fresh dill
- 2 tablespoons fresh chives
Instructions
- Combine the cream cheese, sour cream, mayonnaise, lemon juice and zest, capers, and Dijon in a food processor and pulse until blended and smooth.
- Reserve a few pieces of flaked salmon for garnish. Add the remaining salmon, dill and chives and pulse until the salmon and herbs are incorporated. Don't over-process. You want visible flakes of salmon and bits of herb throughout.
- Taste and add salt if needed. Transfer to a serving bowl and garnish with reserved salmon, fresh dill and lemon zest. Serve with crackers, veggies or chips.
Notes
- Use hot smoked salmon for the best flavor and texture. Cold smoked salmon (lox) works in a pinch but will be milder and saltier. Taste before adding any salt. (Try Sena Sea's salmon - I loved it in this recipe!)
- This dip can be made up to 3 days ahead. Store in an airtight container in the refrigerator. Before serving, taste and adjust for seasoning. If the dip has thickened, stir in a bit of milk to loosen to your preferred consistency.
- Soften cream cheese to room temperature before making the dip. Cold cream cheese won't blend smoothly and can leave lumps.
- Prep Time: 10
- Category: Easy Recipes
- Method: No cook
- Cuisine: American