Smoked Salmon Dip Is the Easiest Appetizer


Packed with freshly chopped dill, minced shallot, capers, lemon zest, and smoked salmon, this zesty dip is equally suitable for your or cocktail party. It features the trifecta of creamy ingredients — softened cream cheese, mayo, and sour cream — for best dippable consistency and tastes amazing when served alongside (obviously), bagel chips, , or . Cocktail-wise, it pairs well with something crisp and bubbly. You can’t go wrong with straight up, but considering this dip comes together in just about 15 minutes, there should be plenty of time to whip up , too.

What tastes good with smoked salmon? 


The smokiness of smoked salmon marries beautifully with the mild tanginess of cream cheese and brininess of capers. In this recipe, fresh herbs and lemon zest add a wonderful brightness to the dip. 

How long does smoked salmon dip last? 

Stored in an airtight container in the refrigerator, smoked salmon dip should last for a few days. Though, if you’re serving it at any sort of social gathering, it’s very unlikely that there will be leftovers. 

Can you freeze smoked salmon dip? 


Freezing cream cheese, which acts as the base of smoked salmon dip, is not recommended. Once thawed, the texture will be less creamy and more crumbly.  

8 oz.

cream cheese, at room temperature

1/4 c.


1/4 c.

sour cream

2 tbsp.

chopped fresh dill

2 tbsp.

minced shallot (about 1/2 medium shallot)

1 tbsp.

drained capers

Grated zest of 1 lemon, plus one tablespoon lemon juice

4 oz.

smoked salmon, cut into 2-inch pieces

Sliced vegetables, for serving

Step  1 Combine the cream cheese, mayonnaise, sour cream, dill, shallot, capers and lemon zest and juice in a food processor. Process until well combined. Add the smoked salmon and pulse just until the salmon is incorporated but not totally pureed, about 10 pulses.  Step  2 Scrape the dip into a bowl. Serve with vegetables. 


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