I know having the best appetizer recipe at a party isn’t a competition per se, but this Smoked Salmon Dip steals the show! Salty, smoky, creamy, and herby, it is the sort of unstoppably delish dip that ruins dinner appetites in the best possible way.
Over the years, I’ve tested many appetizer recipes on my pals and (with the exception of a few of the top-notch appetizers in my cookbook), I have never heard them gush profusely the way they did over this smoked salmon dip.
I didn’t even mention that a small gathering I hosted was the dip’s trial run. I simply set it down, then watched.
G-O-N-E. People were elbowing each other at the bowl to get more bites!
- This healthy smoked salmon dip is made with a blend of light cream cheese and Greek yogurt, hot smoked salmon (which you can buy ready to go—more on this below), and simple spices you already have in your cabinet.
It gets better—smoked salmon dip can be made completely in advance.
Prep it the day before your party, then do your best to stay away from it. It’s harder than you think!
How to Make Smoked Salmon Dip
For this recipe, it pays to seek out hot smoked salmon, which you can find at many grocery stores and Trader Joe’s.
- Hot smoked salmon is thick, flakes easily, and provides intense, salty, umami flavors. In the package, it looks like a single fillet.
- Cold smoked salmon is much thinner and softer and usually comes in thin slices. You may see it called “lox style” or “Norwegian.”
Cold smoked salmon tastes great on bagels with cream cheese or on salads, but I prefer the thicker, meatier texture and more robust flavor of hot smoked salmon for a dip.
- Hot Smoked Salmon. Tender, flaky, and deeply-flavored, hot smoked salmon creates a truly scrumptious dip with smoky flavor. Hot smoked salmon is also healthy. It’s rich in protein, vitamins, and omega-3 fatty acids.
- Cream Cheese. Light cream cheese provides all the richness and creaminess this dip needs.
- Greek Yogurt. I knew I wanted to make smoked salmon dip no mayo, and Greek yogurt was the perfect addition. It’s creamy, tangy, and packed with protein.
- Spicy Brown Mustard. Earthy and a little bit spicy.
- Hot Sauce. The ingredient that keeps you coming back for more.
- Lemon. Gives the dip a pop of acidity and brightness.
- Dill. For freshness and herb flavor. Plus, salmon and dill are absolutely delicious together.
- Beat the yogurt and cream cheese together.
- Add the juice, mustard, spices, and hot sauce.
- Stir in the salmon and dill.
- Serve with additional dill and black pepper. DIG IN!
What to Serve with Smoked Salmon Dip
- Pita Chips. One of our favorite things to dip with.
- Bagel Chips. These are perfectly crunchy and delicious.
- Crostini. A fantastic, slightly-elevated way to serve this dip for parties.
- Veggies. Crisp, raw veggies are a fantastic dipping option. Try veggies like radish chips, carrot sticks, and/or celery.
- Crackers. Dunk your favorite crackers into this dip.
- To Store. 3 to 4 days is how long smoked salmon dip will last in the fridge. Refrigerate it in an airtight storage container.
- To Freeze. In my opinion, you cannot freeze salmon dip. I think the texture will be off once the dip has thawed.
Meal Prep Tip
Up to 1 day in advance, prepare the recipe as directed. Cover and refrigerate until you’re ready to serve.
Leftover salmon dip can become a delicious sandwich. Spread the dip between two pieces of bread and add any other desired sandwich ingredients (lettuce, tomato, and pickles would be tasty). You could also turn your leftovers into a pasta salad by stirring this dip into cooked and cooled short pasta noodles.
Recommended Tools to Make this Recipe
- Mixing Bowls. A high-quality set of mixing bowls is invaluable in my kitchen.
- Whisk. This whisk is small, making it easy to use.
- Citrus Juicer. The easiest (and cleanest!) way to juice lemons and limes.
Smoked salmon dip FOR THE APPETIZER WIN!
Not that I’m competing or anything.
Frequently Asked Questions
While I prefer (and strongly suggest) using hot-smoked salmon, you can use cold smoked if you prefer. Make sure to mince it very finely.
To make this recipe dairy free, you’ll need to make smoked salmon dip without cream cheese or Greek yogurt. Instead, use a dairy-free alternative for both the cream cheese and Greek yogurt.
While this dip isn’t super spicy, it does have a little kick from the spicy brown mustard and hot sauce. If you need the dip to be less spicy, I recommend cutting back on the hot sauce to taste.
Smoked Salmon Dip Video
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Smoked Salmon Dip
- 1 cup plain, full-fat Greek yogurt
- 6 ounces reduced fat cream cheese (Neufchatel) at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons spicy brown mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper plus additional for serving
- 4 to 8 dashes hot sauce optional
- 8 ounces hot-smoked salmon flaked into small pieces*
- 2 tablespoons finely chopped fresh dill plus additional for serving
- Crackers or pita chips for serving
- Thinly sliced fresh vegetables for serving
- In a mixing bowl, beat together the Greek yogurt and cream cheese until smooth and creamy.
- Beat in the lemon juice, mustard, garlic powder, black pepper, and hot sauce.
- With a spoon, stir in the salmon and dill. Taste and adjust the seasoning as desired (depending upon the saltiness of your fish, you may need to add some kosher salt).
- Scoop into a serving bowl. Serve sprinkled with additional dill and black pepper to taste. Enjoy!
- *Hot smoked salmon will be thick and flake easily, just like a salmon filet. Lox style (cold smoked) salmon can be used if you mince it very finely, but I prefer the texture and flavor of hot smoked for this recipe.
- TO STORE: 3 to 4 days is how long smoked salmon dip will last in the fridge. Refrigerate it in an airtight storage container.
- In my opinion, you cannot freeze salmon dip. I think the texture will be off once the dip has thawed.
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