Smoked Salmon Dip Recipe

1. Prepare ingredients

Remove the cream cheese from the refrigerator at least 20 minutes before mixing so it softens. Finely chop the smoked salmon into small bite-sized pieces (about 1/4-inch). Finely mince the shallot, chop the capers, and finely chop the dill and slice the chives.

2. Soften and blend base

In a medium mixing bowl, add the softened cream cheese. Whisk or beat with a hand whisk or electric mixer on low until smooth and slightly fluffy (about 1–2 minutes). Add the Greek yogurt, sour cream, and mayonnaise and continue to mix until fully incorporated and smooth (30–45 seconds).

3. Season and flavor

Stir in the lemon juice, lemon zest, Dijon mustard, chopped capers, minced shallot, chopped dill, and sliced chives. Add hot sauce if using. Mix gently to combine so the herbs and capers are evenly distributed.

4. Fold in salmon

Using a rubber spatula, fold the chopped smoked salmon into the creamy base, leaving some small flakes intact for texture. Taste and season with salt and freshly ground black pepper. Adjust lemon juice, salt, or hot sauce to your preference.

5. Chill

Cover the bowl with plastic wrap or transfer the dip to an airtight container. Chill in the refrigerator for at least 30 minutes to let flavors meld; for best flavor, refrigerate 2 hours. If chilling longer than 6 hours, check seasoning again before serving.

6. Transfer the smoked salmon dip to a serving bowl. Garnish with extra dill or chives and a few small flakes of smoked salmon on top. Arrange bagel chips, crostini, or crackers on a platter around the bowl. Serve with lemon wedges for squeezing over individual portions.

7. Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir before serving and adjust seasoning if needed.