Smoked Salmon and Dill Dip

Name: Smoked Salmon and Dill Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (225 g) cream cheese, at room temperature, at room temperature; ⅓ cup (80 ml) crème fraîche or sour cream; 4 oz (115 g) smoked salmon, patted dry, roughly chopped; ⅓ cup (10 g) fresh dill, finely chopped; 1½ tbsp (22 ml) fresh lemon juice; ½ tsp (2½ ml) prepared horseradish (optional); 2 tbsp (20 g) drained capers, roughly chopped (optional); to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (3 g) fresh dill sprigs, for garnish (optional); ¼ tsp (1 g) lemon zest, for garnish (optional)

From the MyKitchenBank Kitchen

A silky, no-cook dip built on whipped cream cheese and crème fraîche, studded with flakes of smoked salmon and fresh dill. Bright lemon juice and a whisper of horseradish add depth without overpowering the delicate salmon. Serve with crackers, crudités, or toasted bread for an elegant appetizer.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: About 1¾ cups (420 ml)

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Steps

Before you start

Allow cream cheese to sit at room temperature for 20 minutes so it blends smoothly
Have all ingredients measured and ready before you start blending
If serving immediately after chilling, give the dip 5 minutes at room temperature to soften slightly for easier scooping

1
Whip the base
- In a small bowl, combine the room-temperature cream cheese and crème fraîche.
- Using an electric mixer on medium speed (or whisking vigorously by hand), beat for 1–2 minutes until light, fluffy, and smooth.
- Scrape down the sides halfway through.
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Ready when: Mixture is pale, airy, and no lumps of cream cheese remain
Tip: Do not skip this step—whipping adds airiness that lifts the texture from dense to mousse-like.
2
Fold in salmon and dill
- Gently fold the chopped smoked salmon and dill into the whipped base using a spatula, folding just until evenly distributed.
- Do not overmix; you want tender flakes of salmon visible throughout, not shredded.
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Ready when: Salmon and dill are evenly distributed with no lumps of cream cheese visible
Tip: Fold rather than stir to preserve the fluffy texture and keep salmon pieces intact.
3
Season to taste
- Add the lemon juice and horseradish (if using).
- Taste and adjust with salt and black pepper, remembering that smoked salmon is already salty—start conservatively with salt.
- Stir just until evenly blended.
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Ready when: Flavors are balanced, with bright lemon and a subtle savory bite
Tip: Add salt in tiny pinches; smoked salmon contributes significant saltiness on its own.
4
Add capers and chill
- Fold in the chopped capers (if using), then transfer the dip to a serving bowl.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and the dip to firm slightly.
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Ready when: Dip is chilled and holds its shape with a light scoop
Tip: Chilling also allows the capers' brine to flavor the entire dip subtly.
5
Garnish and serve
- Remove the dip from the refrigerator about 5 minutes before serving (so it's not ice-cold and hard to scoop).
- Top with fresh dill sprigs and a pinch of lemon zest.
- Serve with crackers, toasted bread, cucumber slices, or bell pepper strips.
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Ready when: Dip is garnished and ready to serve
Tip: If the dip hardens in the fridge, let it sit at room temperature for 10 minutes to soften to the ideal creamy consistency.

Good to know

Tips

Pat the smoked salmon very dry before chopping—excess moisture will make the dip watery. Pat it between paper towels if needed.
The dip thickens as it chills, so don't worry if it seems slightly loose when first made; it will firm up in the refrigerator.
Serve with sturdy crackers or toasted bread chips so they don't break under the dip's creamy weight.
For a prettier presentation, reserve a few flakes of smoked salmon and a sprinkle of capers to scatter on top just before serving.

Make ahead

Prepare up to 2 days ahead. Cover tightly and refrigerate until serving time. The flavors deepen and meld slightly as the dip sits—a happy bonus.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze (the texture becomes grainy upon thawing). Serve chilled or at cool room temperature.

Substitutions

crème fraîche or sour cream → Greek yogurt or mascarpone. Greek yogurt keeps the dip lighter and tangier; mascarpone makes it richer. Both yield excellent results in equal amounts.
fresh dill → fresh tarragon or parsley. Tarragon adds a subtle anise note (use the same amount). Parsley is milder; increase to ½ cup (15 g) to maintain herbaceous flavor.
smoked salmon → smoked trout or canned pink salmon, drained. Smoked trout offers a richer, more assertive flavor. Canned salmon is milder but still delicious; pat it very dry to remove excess liquid.
prepared horseradish → whole-grain mustard or wasabi. Use ¾ teaspoon whole-grain mustard for a milder spice, or ¼ teaspoon wasabi powder for heat and funk.