Smoked Salmon Cream Cheese Dip

Name: Smoked Salmon Cream Cheese Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (225 g) Cream cheese, softened, at room temperature; 4 oz (115 g) Smoked salmon, finely chopped; ½ cup (120 ml) Sour cream; 3 tablespoon (9 g) Fresh dill, finely chopped, finely chopped; 3 tablespoon (30 g) Capers, drained and chopped, drained and finely chopped; 2 tablespoon (30 ml) Fresh lemon juice, freshly squeezed; ½ teaspoon (2 g) Lemon zest, finely grated; ¼ teaspoon (1½ g) Kosher salt; to taste Black pepper, freshly ground; 1 tablespoon (3 g) Fresh dill, finely chopped (for garnish), finely chopped (optional); 1 tablespoon (10 g) Capers (for garnish), drained (optional); 1 slice Lemon slice (for garnish), thin slice (optional)

From the MyKitchenBank Kitchen

A silky, elegant dip combining tangy cream cheese with briny smoked salmon, fresh dill, and bright lemon juice. Ready in minutes with no cooking required. Serve with crackers, bagel chips, or crudités for an effortless appetizer that tastes impressive.

Prep: 10 min
Cook: —
Wait: 15 min
Total: 25 min
Makes: 2 cups (480 ml) dip, serves 8 as an appetizer

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Steps

Before you start

Bring cream cheese to room temperature (30–60 minutes) so it blends smoothly without lumps
Prep fresh dill and capers before starting
Have lemon zested and juiced on hand

1
Blend cream cheese base
- In a large mixing bowl, add softened cream cheese and sour cream.
- Using an electric mixer on medium speed or a whisk, beat for 1–2 minutes until smooth, creamy, and completely lump-free.
- Scrape down the sides with a rubber spatula halfway through.
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Ready when: Mixture is pale, fluffy, and no visible lumps remain
Tip: Cold cream cheese will be lumpy and hard to blend. Room temperature is essential for a silky dip.
2
Fold in smoked salmon
- Add the finely chopped smoked salmon to the cream cheese mixture.
- Using a rubber spatula, gently fold it in with 4–5 strokes until evenly distributed.
- Do not overmix, which can break down the salmon into a paste-like texture.
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Ready when: Smoked salmon is visibly distributed throughout with soft, distinct pieces
Tip: Fold gently rather than mixing vigorously to preserve the texture and appealing flecks of salmon.
3
Add herbs and seasonings
- Fold in the fresh dill and chopped capers.
- Add lemon juice and lemon zest.
- Season with kosher salt and a few grinds of black pepper.
- Fold gently until all ingredients are just combined, about 3–4 strokes.
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Ready when: Dill and capers are evenly dispersed; bright flecks of green and briny capers are visible
Tip: Taste as you season—the salmon and capers already contribute salt, so start with ¼ teaspoon and adjust upward if needed.
4
Transfer and chill
- Transfer the dip to a serving bowl.
- If using garnishes, sprinkle finely chopped fresh dill and a few drained capers on top.
- Place a thin lemon slice on the edge.
- Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld and the texture to firm up slightly.
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Ready when: Dip is cold, slightly firmer, and has a cohesive texture
Tip: Chilling brings out the flavors and gives the dip a better structure for scooping with crackers.

Good to know

Tips

Serve with plain or herb-flavored crackers, toasted bagel chips, cucumber rounds, or endive leaves for a lighter option.
For a richer dip, replace half the sour cream with crème fraîche or mascarpone.
Toast whole-grain crackers or rye crisps alongside to complement the salmon's smokiness.
Make a double batch and store in an airtight container; it freezes well for up to 1 month if wrapped tightly, though the texture will be slightly softer on thaw.

Make ahead

Prepare the dip up to 2 days ahead. Store covered in the refrigerator; stir gently before serving. Do not add garnishes until just before serving so dill stays bright green and capers remain crisp.

Storage & reheating

Room temperature: do not leave out longer than 2 hours. Refrigerator: covered, 3–4 days. Freezer: not recommended (sour cream and salmon do not freeze well and will separate or become grainy on thaw).

Substitutions

Sour cream → Greek yogurt (plain, full-fat). Adds tanginess and a slightly thicker texture; use the same amount. The dip will be slightly less rich.
Fresh dill, finely chopped → Fresh chives, finely chopped, or 1 tablespoon fresh tarragon. Chives are milder; tarragon adds a subtle licorice note. Use the same amount as dill.
Smoked salmon → Smoked trout or canned wild salmon, drained and flaked. Trout has a similar briny flavor. Canned salmon works but is softer and less visually striking.
Capers, drained and chopped → Minced cornichons or pickled relish. Adds brininess and crunch. Use the same amount; drain well to avoid excess moisture.