Smoked Salmon Dip Recipe

Soften and measure

Remove cream cheese from the refrigerator 30–60 minutes before starting so it softens at room temperature. Measure out sour cream, mayonnaise, lemon juice, and other ingredients.

Chop salmon and aromatics

Finely chop the smoked salmon into small, even pieces (about 1/4-inch). Finely mince the red onion, roughly chop the capers, and finely chop the dill and slice the chives. Set aside.

Whip cream cheese

In a medium mixing bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and slightly fluffy (about 1–2 minutes).

Add sour cream and mayonnaise

Add the sour cream and mayonnaise to the whipped cream cheese. Stir or mix on low speed until incorporated and smooth, scraping down the bowl as needed.

Season base

Add the lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix briefly to combine and taste; adjust salt and pepper if desired.

Combine salmon and aromatics

Add the chopped smoked salmon, minced red onion, chopped capers, chopped dill, and sliced chives to the base mixture.

Fold gently

Using a rubber spatula, gently fold the ingredients together until evenly distributed. Avoid over-mixing to keep some texture from the salmon. Taste and adjust lemon, salt, or pepper as needed.

Chill

Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to let flavors meld (up to 4 hours for best flavor). If short on time, it can be served immediately but chilling improves texture and flavor.

Finish and garnish

Just before serving, sprinkle everything bagel seasoning or smoked paprika on top if using. Garnish with dill sprigs and arrange lemon wedges alongside.

Serve

Serve chilled with toasts, crackers, bagel chips, or cucumber slices. Provide a small spoon or spreader for guests.