Description
This creamy and flavorful Smoked Salmon Dip combines smoked salmon with cream cheese, sour cream, and fresh dill, making it an elegant appetizer perfect for gatherings. Ready in minutes with no cooking required, it’s best served at room temperature with crackers or toasted bread.
Ingredients
Scale
Dip 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
- Combine Ingredients: Place all ingredients into a food processor, beginning with 1 tablespoon of lemon juice. Use only a small pinch of salt initially since smoked salmon is naturally salty; consider the saltiness of the crackers you’ll be serving with.
- Process Until Smooth: Whizz the mixture on high for about 10 seconds until fairly smooth, scraping down the sides of the bowl as needed to ensure even blending.
- Adjust Seasoning: Taste the dip and adjust lemon juice and salt to your preference. Pulse briefly again to incorporate the adjustments.
- Serve: Transfer the dip into a serving bowl. Garnish with lemon slices and extra fresh dill if desired. Serve at room temperature with melba toasts, mini crostinis, or your favorite crackers.
Notes
- Note 1: Sour cream and mayonnaise balance creaminess and tanginess; you can adjust amounts slightly based on desired texture.
- Note 2: Use full-fat cream cheese for the richest flavor and smoothest texture.
- Use only a small pinch of salt initially as smoked salmon is naturally salty to avoid over-salting.
- Serve the dip at room temperature for best flavor and spreadability.
- This dip is quick and requires no cooking.
