I can’t get enough of this creamy, delicious salmon dip! We love smoked salmon and are always looking for more ways to use it. This smoked salmon dip has quickly turned into one of my favorite recipes! It never disappoints at celebrations and get-togethers, and honestly, it’s usually one of the first dips to go! Get ready for everyone to ask you for the recipe. This one is a keeper! For another seafood dip, try our incredible crab dip, which is just as delicious served hot as it is served cold.
Key Ingredients
Hot smoked salmon: This is my go-to for this dip, but you can use cold smoked salmon or gravlax. It has a firm, flaky texture, and the smoky flavor pairs perfectly with the cream cheese base. Cream cheese: I use full-fat block cream cheese because it makes the dip so delicious. Sour cream and mayonnaise: These add flavor and creaminess while lightening the texture of the cream cheese. I love using homemade mayo when I have it in the fridge. Shallot and fresh herbs: I love the light onion flavor of shallot in this dip, but use your favorite fresh herbs. I love using chives and dill, which complement the salmon well. Lemon: This cuts through the heaviness of the cream cheese, sour cream, and mayo. Worcestershire sauce: This adds another layer of flavor. A little bit makes creamy dips and sauces so much better. I also use Worcestershire sauce when making homemade ranch.
How to Make Smoked Salmon Dip
Our smoked salmon dip is incredibly easy to prepare. I prefer using my stand mixer because it whips the dip into a light and airy consistency, similar to whipped cream cheese. However, you can easily combine the ingredients by hand if you don’t have a mixer. To make the dip, start by beating the cream cheese until it’s soft and creamy. Then, mix in the sour cream, mayonnaise, shallots, lemon juice, Worcestershire sauce, pepper, and salt. Once everything is well combined, gently mix your flaked smoked salmon and favorite fresh herbs. It’s that easy! For the most creamy and whipped texture, use a stand mixer or large mixing bowl with an electric hand mixer. 1 cup (8oz) cream cheese, softened, see notes 1/2 cup (120g) sour cream 1/2 cup (120g) mayonnaise, try homemade mayo Heaped tablespoon minced shallot, from half a small shallot 1 ½ teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce or Pickapeppa sauce 5 twists fresh ground black pepper 1/8 teaspoon fine sea salt 2 tablespoons finely chopped fresh chives, plus more for garnish 1 tablespoon finely chopped fresh dill, plus more for garnish 2Scrape the bottom and sides of the bowl, then add the sour cream, mayonnaise, shallots, lemon juice, Worcestershire sauce, pepper, and salt. Mix on low speed until blended. 3Flake in the salmon (do not use the skin). Mix on low speed until blended. If using cold smoked or cured salmon, finely chop the salmon before adding to the dip. 4Scrape the bowl’s sides and bottom, then scatter over the chives and dill. Mix in on the lowest speed so the herbs don’t bruise. Remove from the mixer and serve with a few extra herbs sprinkled on top. 5We love this salmon dip served immediately, but it is even better after a night in the refrigerator. This salmon dip keeps in the fridge for up to 4 days.
