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Smoked Salmon Dip Recipe

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4.3 from 89 reviews

This creamy and flavorful Smoked Salmon Dip combines rich cream cheese, tangy sour cream, and smoky salmon with a zesty quick-pickled red onion topping. Perfect as a dip or spread for bagels, bread, or chips, it combines smooth and chunky textures with bright, savory, and slightly sweet flavors.

Ingredients

Quick-Pickled Red Onion Topping:

  • ½ cup (120 ml) water
  • ½ cup (120 ml) apple cider vinegar
  • 1½ tbsps (32 g) honey
  • 1½ tsps (9 g) fine sea salt
  • ½ medium (75 g) red onion, finely diced

Smoked Salmon Dip:

  • 8 oz (225 g) full-fat cream cheese, softened
  • ¼ cup (60 g) full-fat sour cream
  • ¼ cup (60 g) mayonnaise
  • 1 clove (3 g) garlic, minced
  • 1 tsp (2 g) lemon zest
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) Worcestershire sauce
  • Fine sea salt, to taste
  • Ground black pepper, to taste
  • 7 oz (200 g) smoked salmon
  • 2 tbsps (30 g) capers, drained
  • 2 tbsps (6 g) fresh dill, stems removed
  • 1 green onion, finely chopped
  • Everything bagel seasoning, for topping (optional)

Instructions

  1. Prepare the Quick-Pickled Red Onions: In a small saucepan, combine the water, apple cider vinegar, honey, and fine sea salt. Bring to a gentle simmer over medium heat, stirring until the salt dissolves completely. Remove from heat.
  2. Pickle the Red Onions: Place the finely diced red onion in a heat-safe jar or container and carefully pour the hot pickling liquid over the onions ensuring they are fully submerged. Let sit at room temperature for at least 30 minutes to lightly pickle. Drain before using.
  3. Make the Dip Base: In a food processor fitted with a metal blade, add the cream cheese, sour cream, mayonnaise, minced garlic, lemon zest, lemon juice, Worcestershire sauce, a pinch of salt, and black pepper. Process until smooth and fully combined, scraping down the sides as needed.
  4. Add Smoked Salmon and Fresh Ingredients: Add the smoked salmon, capers, fresh dill, and green onion to the processor. Pulse just until everything is evenly incorporated, taking care not to overmix to keep the texture slightly chunky.
  5. Adjust Seasoning: Taste the dip and adjust the salt if necessary.
  6. Serve: Transfer the dip to a serving bowl. Top with several tablespoons of drained quick-pickled red onions and optionally sprinkle with everything bagel seasoning. Serve chilled or at cool room temperature with pita chips, toasted bread, bagel chips, or use as a bagel or sandwich spread.

Notes

  • Nutrition values are calculated using full-fat dairy and smoked salmon, excluding pickling liquid except for the small amount absorbed by the onions.
  • The dip thickens slightly as it rests; stop blending before it looks fully finished to maintain the best texture.
  • Smoked salmon saltiness and texture vary; taste before adjusting seasoning.
  • For best texture, add the pickled onions just before serving if making ahead.
  • Freezing the dip is not recommended, as the dairy base tends to separate when thawed.

Find it online: https://deliciousyum.com/smoked-salmon-dip-recipe/