Throw together this easy smoked salmon dip in just a few minutes, and everyone will be asking for more. You can serve this dip anytime of day! Use it from a bagel topping for breakfast, an appetizer on cucumber bites.
Smoked Salmon Dip is one of my favorite dishes to serve just about any time of day. We use it from a bagel topping for breakfast, an appetizer on cucumber bites, or bruschetta and side with some of our meals. It is so diverse and leftover salmon dip is delicious on a piece of toast with a little avocado for lunch.
It is great that there is so much diversity in this dip as it only lasts for four days once you make it.
If you are using a store bought smoked salmon it is just fine! Just be sure you pick the right salmon. The first thing to do is to be sure you get a hot smoked salmon. Hot smoked salmon will break apart well and has a better Smokey taste for this dip. (I don’t know what “hot” smoked is do you mean not salt cured?)
This recipe will give you three cups of dip. It is a quick recipe to use and a go to for me for that reason. Using a store bought smoked salmon will mean that this recipe will take a just a couple of minutes.
I would also suggest you use a whole milk Greek yogurt and be sure to drain any liquid.
A fun play on this dip is to add capers, red onion or scallion to mix in.
Smoked Salmon Dip
Prep time: 20 minutes
Smoke time: 30 minutes
Ingredients:
• 8 oz of fresh Alaskan Salmon or pre smoked salmon.
• 8 oz of Cream Cheese
• 1 Cup of Plain Greek Yogurt
• 2 Tablespoons of Lemon Juice
• 1/4 teaspoon of Ground Pepper
• 1 Tablespoon of Dill
• 1/4 teaspoon of salt
Instructions:
1. To smoke the salmon, prepare your smoker with alder, cherry or apple smoker chips. Get you smoker to 250°f.
2. Place salmon on a board wrapped in foil and sprayed with oil.
3. Once smoker reaches a steady 250° temp, set the salmon in to smoke for 30 minutes or until internal temperature reaches 140°f
4. Remove salmon once smoked and let rest for 5 minutes.
5. Remove skin and shred the salmon. If using store bought salmon start here.
6. Add remaining ingredients to a food processor and blend or pulse depending on the desired creaminess of the dip. For a creamy consistency, blend the ingredients. For a chunky consistency, pulse the ingredients.
7. Add salmon and cream mixture to a mixing bowl and mix until combined completely.
8. Serve chilled with vegetable crudités, gourmet crackers, bagel chips, and or baguette chips.
Enjoy this smoked salmon dip in a variety of ways!
There are so many different ways to use Smoked Salmon Dip but my favorite is as an appetizer or the centerpiece of a fish charcuterie platter. You can use breads, crackers, bagel pretzels, or veggies.
The choices are yours and endless. My favorite pick up food is a little stack. I take a thin slice of toasted bread, layer a smear of the dip, then add a little lox, thin sliced red onion, dill and top with capers.
When will you be making this smoked salmon dip?
Smoked Salmon Dip Recipe
Ingredients
- 8 oz of fresh Alaskan Salmon or pre smoked salmon.
- 8 oz of Cream Cheese
- 1 Cup of Plain Greek Yogurt
- 2 Tablespoons of Lemon Juice
- 1/4 teaspoon of Ground Pepper
- 1 Tablespoon of Dill
- 1/4 teaspoon of salt
Instructions
- To smoke the salmon, prepare your smoker with alder, cherry or apple smoker chips. Get you smoker to 250°f.
- Place salmon on a board wrapped in foil and sprayed with oil.
- Once smoker reaches a steady 250° temp, set the salmon in to smoke for 30 minutes or until internal temperature reaches 140°f
- Remove salmon once smoked and let rest for 5 minutes.
- Remove skin and shred the salmon. If using store bought salmon start here.
- Add remaining ingredients to a food processor and blend or pulse depending on the desired creaminess of the dip. For a creamy consistency, blend the ingredients. For a chunky consistency, pulse the ingredients.
- Add salmon and cream mixture to a mixing bowl and mix until combined completely.
Notes
There are so many different ways to use Smoked Salmon Dip but my favorite is as an appetizer or the centerpiece of a fish charcuterie platter. You can use breads, crackers, bagel pretzels, or veggies . The choices are yours and endless. My favorite pick up food is a little stack. I take a thin slice of toasted bread, layer a smear of the dip, then add a little lox, thin sliced red onion, dill and top with capers.
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
