Smoked Salmon Dip Recipe

Prepare salmon and aromatics

Chop the smoked salmon into roughly 1/2-inch pieces. Finely mince the red onion and roughly chop the dill. Drain the capers and pat them dry; if they are large, chop coarsely.

Soften and combine cheeses

In a medium mixing bowl, use a rubber spatula to soften the cream cheese. Add the ricotta and stir until mostly smooth and homogeneous. A few small ricotta curds are fine for texture.

Fold in salmon and seasonings

Add the chopped smoked salmon, minced red onion, chopped capers, chopped dill, lemon juice, olive oil, salt, and black pepper to the cheese mixture. Gently fold with a spatula until everything is evenly distributed. Taste and adjust seasoning — add up to an extra 1/2 tsp salt or more lemon juice if needed.

Texture adjustment (optional)

If you prefer a smoother dip, transfer half the mixture to a food processor and pulse 3–5 times, then fold back into the remaining mixture. For a chunkier dip, skip this step.

Chill

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. The dip can be made up to 24 hours ahead; bring to room temperature 15 minutes before serving.

Transfer the chilled dip to a shallow serving bowl or small platter. Drizzle the top with the reserved 1 tsp olive oil if desired.

Scatter the extra capers and fresh dill fronds over the surface. Finish with a light grating of lemon zest for brightness, if using.

Serve with fresh puffed pita or pita chips. Recommend 2–3 pieces per person as an appetizer; adjust depending on serving size.

Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again.