This smoked salmon dip is an easy, no cook, no fuss appetizer that’s great for parties and game-day festivities. In this recipe, smoked salmon is combined with cream cheese, sour cream, fresh herbs and hot sauce.
Cold dips are perfect for parties since they can be made ahead of time. Freeing you up for other party planning duties. Try this cold buffalo chicken dip, creamy spinach dip, and this simple fresh dill dip at your next party.
Ingredients
- 4 ounces Smoked Salmon, minced
- 1 cup Cream Cheese, Softened
- ½ cup Sour Cream
- 1 tablespoon Fresh Chives, finely chopped
- 2 tablespoons Fresh Dill, finely chopped
- 1 tablespoon Fresh Lemon Juice
- Dash (or two) of Hot Sauce, (Tabasco, Crystal, or use your favorite brand)
- Pinch Black Pepper
- Pinch Salt, or to taste
Suggested dippers
- Bagel Chips
- Pita Chips
- Crackers
- Cucumber Slices
- Carrot Sticks
For the fish we used a smoked sockeye salmon. It’s super flavorful and has a beautiful reddish color. We picked it up in the seafood section of the supermarket. The salmon was ready-to-eat and came thinly sliced in a 4 ounce, flat, shrink wrapped package.
For the hot sauce we used Tabasco, we usually have a bottle on hand. A cayenne pepper-vinegar based hot sauce, like Crystal, will work well too. Choose something that will add a little zing, but won’t overwhelm the flavor of the salmon.
Recipe tips
- Place the cream cheese in a large bowl and allow it soften at room temperature. Give the cream cheese a good stir every once in a while to help it along.
- Use a bowl that is big enough that you can get in there and stir without everything spilling over.
- We skip the food processor for this easy salmon dip recipe. Instead, mince the salmon. The fish falls apart easily so this is a cinch to do. Plus, not using a food processor means there’s one less thing to clean!
- Easily mince the salmon by laying it out on a cutting board and run a sharp knife along the length of the fish. Then, change direction and run the knife along the width. Leaving the salmon finely diced.
Instructions
Add all of the ingredients into the bowl with the cream cheese.
Stir the salmon dip with a large fork.
Then, scrape down the sides with a rubber spatula while folding over. Repeat until all of the ingredients are incorporated.
Cover the bowl with plastic wrap, or a lid, and refrigerate to allow the flavors to come together. Give the salmon dip a good stir right before serving.
While the salmon dip is chilling, prep the dippers. Keep them in plastic containers or baggies until you are ready to set up the serving platter.
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Salmon Dip
Ingredients
- 4 ounces Smoked Salmon minced
- 1 cup Cream Cheese softened
- ½ cup Sour Cream
- 1 tablespoon Fresh Chives finely chopped
- 2 tablespoons Fresh Dill finely chopped
- 1 tablespoon Fresh Lemon Juice
- Dash of Hot Sauce or to taste (Tabasco, Crystal, or use your favorite brand)
- Pinch Black Pepper
- Pinch Salt or to taste
Instructions
Prep work
- Place the cream cheese in a large bowl and allow it soften at room temperature. Make sure the bowl is big enough that you can get in there and stir without everything spilling over.
- Give the cream cheese a good stir every once in a while to help it along.
- Lay the salmon out on a cutting board and run a sharp knife along the length of the fish. Then, change direction and run the knife along the width. Leaving the salmon finely diced.
- Finally, chop the herbs.
Make the Smoked Salmon Dip
- Add all of the ingredients into the bowl with the cream cheese. Stir the dip with a large fork, then scrape down the sides with a rubber spatula while folding over. Repeat until all of the ingredients are incorporated.
- Cover the bowl with plastic wrap or a lid and refrigerate to let the flavors come together. Give the salmon dip a good stir right before serving.
Notes
Bagel Chips
Pita Chips
Crackers
Cucumber Slices
Carrot Sticks
Yanet
Your recipes are the only recipes I’ve tried that consistently taste great no matter which one I choose. Thanks!!!
Elizabeth
Hi Yanet,
Thank you, that’s very kind. I’m really glad that you enjoy them!