Description
This creamy Smoked Salmon Dip is a crowd-pleasing appetizer bursting with the rich flavor of real smoked salmon, bright lemon, and fresh dill. Incredibly easy and quick to make, it’s far superior to store-bought dips and perfect for entertaining.
Ingredients
- 200 g / 7 oz smoked salmon (or trout)
- 200 g / 7 oz Philadelphia cream cheese, full fat
- 1/4 cup / 55 g sour cream
- 1/4 cup / 60 g mayonnaise
- 1/4 cup fresh dill, roughly chopped
- 1/2 garlic clove, minced
- 1 1/2 tsp lemon zest (from 1 lemon)
- 1–2 tbsp lemon juice
- Pinch of salt and pepper
Instructions
- Place all ingredients in a food processor, starting with 1 tbsp lemon juice and a small pinch of salt. Blend for about 10 seconds until fairly smooth, scraping down the sides as needed.
- Taste and adjust lemon juice and salt if needed. Blend briefly again to combine.
- Transfer dip to a serving bowl. Garnish with lemon slices and more fresh dill if desired.
- Serve at room temperature with crackers, melba toasts, or mini crostinis.
Notes
- Greek yogurt can replace sour cream and/or mayonnaise for a lighter version.
- Use good-quality mayonnaise like Hellman’s or S&W Whole Egg for best flavor.
- Store dip in an airtight container in the fridge; it will last as long as the smoked salmon’s shelf life. Bring to room temperature before serving.
- If dip becomes too firm in the fridge, stir and add a little extra lemon juice to freshen it up.
- Prep Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 148
- Sugar: 1g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg
