Smoked Salmon Dip

Name: Smoked Salmon Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (227 g) cream cheese, softened, at room temperature; 6 oz (170 g) smoked salmon, finely chopped; 3 tablespoons (9 g) fresh dill, finely chopped; 2 tablespoons (30 ml) fresh lemon juice; 2 tablespoons (30 g) capers, drained and coarsely chopped; ¼ cup (60 ml) sour cream, at room temperature (optional); black pepper, freshly ground, to taste; salt, to taste, adjusted for salty capers and salmon

From the MyKitchenBank Kitchen

A silky, sophisticated dip made with smoked salmon, fresh dill, and briny capers. This no-cook appetizer comes together in just 10 minutes and can be made up to 2 days ahead, making it perfect for entertaining. Creamy, flavorful, and elegant enough for any gathering.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: About 1 to 1.25 cups

Save to My Kitchen Jump to recipe

Steps

Before you start

Soften cream cheese to room temperature for 15–20 minutes before starting — this makes mixing smooth and effortless
Finely chop the smoked salmon and fresh dill, and drain the capers so everything is ready to fold in
Have your serving bowl chilled if possible for better presentation
Squeeze fresh lemon juice just before adding — it has better flavor than bottled

1
Combine cream cheese and salmon
- Finely chop the smoked salmon into small pieces (about ¼ inch / 6 mm).
- In a medium bowl, use a fork to gently fold together the softened cream cheese and chopped salmon until just combined.
- Mix until the texture is even but you can still see distinct flakes of salmon throughout.
- Do not overmix or the salmon will shred into tiny pieces and the dip will look mushy.
+ Show details− Hide details
Ready when: Salmon flakes are evenly distributed throughout and cream cheese is smooth
Tip: Don't overmix — visible pieces of salmon are part of the appeal and texture.
2
Add herbs and seasonings
- Fold in the chopped fresh dill and drained capers.
- Add the lemon juice and stir gently until everything is evenly distributed.
- Taste the dip and season with salt and freshly ground black pepper as needed.
- Remember that both the capers and smoked salmon are naturally quite salty, so start with a small pinch of salt and add more if needed.
+ Show details− Hide details
Ready when: All ingredients are evenly mixed and the flavors taste balanced
Tip: Taste before adding more salt — the capers and salmon already contribute significant saltiness.
3
Optional: lighten the dip
- For a lighter, fluffier texture, fold in the sour cream.
- If you prefer a denser, more intensely flavored dip, skip this step.
- Either version is delicious.
+ Show details− Hide details
Ready when: Dip is smooth and creamy throughout
4
Chill before serving
- Transfer the dip to a serving bowl or airtight container.
- Refrigerate for at least 30 minutes before serving — this allows the flavors to meld together and makes the dip easier to scoop.
- The dip can be prepared up to 2 days ahead and refrigerated until serving time.
+ Show details− Hide details
Ready when: Dip is well chilled and flavors have mellowed
Tip: Make this up to 2 days ahead for convenient entertaining — flavors actually improve after a day as they deepen.

Good to know

Tips

Don't overmix the salmon — you want visible flakes in the finished dip for better texture and visual appeal, not a uniform paste.
Taste before adding salt. The capers and smoked salmon are both quite salty, so you'll likely need much less salt than you think.
Serve with toasted bagel chips, cucumber slices, Ritz crackers, crostini, or a variety of fresh vegetables for scooping and dipping.
For an elegant presentation, transfer the dip to a serving bowl and garnish with fresh dill sprigs, a few capers, and a thin lemon slice on top.

Make ahead

Yes. Prepare up to 2 days ahead and store in an airtight container in the refrigerator. The flavors actually improve after a day as they meld together.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Do not freeze — the cream cheese and salmon texture will not hold up well when thawed. Serve directly from the refrigerator; do not reheat.

Substitutions

cream cheese, softened → Greek yogurt or mascarpone. Mix 6 oz (170 g) Greek yogurt with 2 oz (57 g) mascarpone for a lighter, tangier version. The texture will be slightly thinner.
fresh dill → Fresh chives or fresh parsley. Chives provide a milder onion flavor; parsley is more herbaceous and earthy. Use the same amount.
capers → Diced cornichons, pickled onions, or green olives. These provide similar briny, salty flavor and texture. Use 2–3 tablespoons (30–45 g).
smoked salmon → Smoked trout or cured salmon. These have similar flavor profiles and texture. Use the same weight (6 oz / 170 g).