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Home Dips

Smoked Salmon Dip

By:Nagi
Published:29 Dec '17Updated:4 Apr '23
96 Comments
Recipe v Video v Dozer v

You can’t buy a Smoked Salmon Dip with flavour this good! It truly tastes of smoked salmon, it’s soft and creamy with a subtle tang from cream cheese and lemon, and the freshness of dill. This is a dip to impress!

You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

Smoked Salmon Dip

I consider this dip a bit fancy pants because the cost to make this is probably about 2 to 3 times the cost to buy a tub from the supermarket. Whereas usually, I’m chirping “this recipe is better AND cheaper than store bought!”, like these copycat Gourmet Crackers which I swear is about 80% cheaper than buying them and I double swear that they taste better.

But in this case, the homemade version costs more.

BUT it tastes SO MUCH BETTER and it’s flavour money can’t buy!! If you’ve ever tried store bought Smoked Salmon Dip, you’d know that it tastes kind of sour and only tastes mildly of smoked salmon. And let’s be honest, it can’t be real because real smoked salmon has to be consumed with 3 – 5 days after opening the packet.

Homemade is made with the real thing – real fresh smoked salmon. And as a result, it truly tastes like smoked salmon. Really truly!

Best Smoked Salmon in Australia. www.recipetineats.com

Smoked salmon is not the cheapest thing in the world, especially if you get good quality (Huon Salmon is my favourite – it’s certainly the freshest in Australia + sustainably farmed). So using it in a dip is a good way to make less go further because when it’s blitzed up, it makes the flavour bloom so it’s much more intense than stirring chopped salmon into the dip.

You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

HOW TO MAKE SMOKED SALMOM DIP

In addition to using real smoked salmon, the other bursts of freshness in this dip are lemon juice and zest (lemon flavour comes from the zest, tang comes from the juice) and fresh dill.

I like to use a combination of cream cheese, sour cream (to lighten up the mixture a bit, I find using only cream cheese is too dense) and mayonnaise (for a bit of extra richness and flavour). This is pretty much the same base I use for all my dips.

Serve it with breadsticks, crackers or crostinis. Crostinis are super easy to make yourself – just slice a small breadstick, brush or spray with olive oil, sprinkle with salt and bake! – Nagi x


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You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

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You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

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You'll never buy a Smoked Salmon Dip with flavour this good! recipetineats.com

Smoked Salmon Dip

Author: Nagi
Prep: 5 minutes mins
Total: 5 minutes mins
4.97 from 32 votes
Servings6 - 10 people
Tap or hover to scale
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A wonderful dip to impress! It has a beautiful smoked salmon flavour, it's soft and creamy, with a fabulous fresh lemon and dill flavour. Store bought is completely incomparable - typically too hard, too sour and the smoked salmon flavour is barely there plus probably not real because real smoked salmon has a shelf life of only 3 to 5 days once opened! Makes 2 cups.  Recipe VIDEO below.

Ingredients

  • 200 g / 7 oz smoked salmon (or trout)
  • 200 g / 7 oz Philadelphia cream cheese , full fat
  • 1/4 cup / 55g sour cream (Note 1)
  • 1/4 cup / 60g mayonnaise (Note 1, 2)
  • 1/4 cup fresh dill , roughly chopped
  • 1/2 garlic clove , minced
  • 1 1/2 tsp lemon zest (1 lemon)
  • 1 - 2 tbsp lemon juice
  • Pinch of salt and pepper

Instructions

  • Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
  • Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.
  • Adjust lemon and salt to taste. Whizz again briefly.
  • Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.

Recipe Notes:

1. These can be substituted with Greek Yoghurt for a slightly lighter version.
2. Hellman's or S&W Whole Egg mayonnaise are my favourite.
3. Storage: Keeps for as long as the shelf life of the salmon (read packet for when it needs to be consumed once opened). After 2+ days, it may need a little freshening up with more lemon. 🙂 It firms up when refrigerated, so bring to room temperature, give it a stir then serve - it should be soft and scoopable (see video).
4. UPDATE: It dawned on me recently that this recipe is similar to a recipe I published years ago called "Easy Posh Smoked Salmon Pots or Dip". Basically, this is the improved version I use now. Since discovering this, I have unpublished the old recipe and diverted it to this one. However, if there is anyone after the original recipe, here it is.
5. Nutrition per serving, assuming 10 servings. This recipe makes 2 cups of dip.

Nutrition Information:

Serving: 55gCalories: 145cal (7%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

WATCH HOW TO MAKE IT


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96 Comments

  1. Chris says

    November 13, 2020 at 1:33 pm

    5 stars
    Yeah, ditto to the previous comment. I made this with full Philly and light Greek yoghurt as subs for the sour cream and mayo. It was a hit at our extended family picnic post-lockdown 2.0 in Victoria.

    Reply
  2. alimak says

    October 4, 2020 at 11:04 am

    5 stars
    O.M.G.

    Reply
  3. Selena M.L Oh says

    September 16, 2020 at 6:19 pm

    Hi Tin
    Can I replace smoked salmon with canned salmon or canned tuna or canned crabmeat? Just being economical in these times.

    Reply
    • Nagi says

      September 16, 2020 at 6:31 pm

      Hi Selena, it just doesn’t have the same flavour unfortunately! A crap meat dip sounds great though – I’ll have to put that on my recipe list! N x

      Reply
      • Linda B says

        December 22, 2020 at 6:07 pm

        I think you meant *crab* meat in your reply.

        Reply
        • Linda says

          December 31, 2020 at 10:41 am

          Lol.

          Reply
  4. Tera Dean says

    June 11, 2020 at 3:46 pm

    5 stars
    Made the dip using smoked trout and Philadelphia light, it was delicious. This is the second recipe of yours, did the moussaka, that was delicious too. Thank you so much and also for the picture of your Goldie, we have had two and they are amazing dogs.

    Reply
    • chloe says

      December 11, 2020 at 6:33 am

      try it with smoked mackeral ! It will knock your socks off

      Reply
  5. Mike says

    June 6, 2020 at 5:34 pm

    5 stars
    One word: SENSATIONAL!

    Reply
  6. Adele Berndt says

    December 23, 2019 at 2:34 am

    We used salmon that we smoked ourselves. It tasted lovely. Thank you for the recipe!

    Reply
  7. Amber Daley says

    December 22, 2019 at 11:02 am

    Shall give your ‘posh dip’ a go Nagi, sounds worthy. Love pic of Dozer, look says it all! Thank you again for Christmas prep central!!

    Reply
  8. Stephanie Wilmot says

    December 19, 2019 at 4:30 pm

    5 stars
    We love smoked salmon and this is a way to make it go further. Can’t wait to try and make the Gravlax you posted! I always thought it was much more difficult to make! Love your recipes! Have a great holiday season! Stephanie

    Reply
    • Nagi says

      December 19, 2019 at 7:28 pm

      Enjoy Stephanie!!

      Reply
  9. Donna DeRosa says

    December 19, 2019 at 5:49 am

    I can’t wait to try this. I love smoked salmon and cream cheese together. Thanks for the inspiration.

    Reply
    • Nagi says

      December 19, 2019 at 7:48 pm

      I hope you love it Donna! Love to know what you think!

      Reply
  10. Geet says

    December 19, 2019 at 5:36 am

    5 stars
    Tried this recipe for my daughter’s birthday and it was a super hit at the party… nobody could guess it had salmon… Thankyou for another delicious recipe😊

    Reply
  11. ANNETTE says

    December 12, 2019 at 12:04 am

    Hi Nagi. I wanted to thank you for all the delicious XMAS recipes and more. Your website is simple the best!

    Merry Christmas

    Reply
    • Nagi says

      December 12, 2019 at 6:32 am

      Thank you so much Annette ❤️

      Reply
  12. Robin says

    December 8, 2019 at 11:55 am

    Is the smoked salmon in this recipe supposed to be raw or cooked (lox vs. flaky)? I have a pouch of flaky smoked salmon and didn’t know if this would work with this dip recipe or not.

    Reply
    • Nagi says

      December 8, 2019 at 1:24 pm

      Hi Robin – the smoked salmon is cooked – it’s smoked 🙂

      Reply
      • Robin says

        December 10, 2019 at 2:49 am

        I meant to ask is the type of smoked salmon used in this recipe lox style or flaky style?  I have a foil pouch of flaky style smoked salmon (a gift from Harry & David’s) and wondered if it could be used for this recipe.  The salmon pictured in the article looks like “lox” style which has a moister texture and is brighter pink/red.

        Reply
  13. Clayton A Smith says

    November 26, 2019 at 4:53 pm

    This is the basic recipe I have used for years except instead of garlic I use 1 large glob of horseradish! I love this recipe…

    Reply
    • Nagi says

      November 27, 2019 at 6:29 am

      I love this idea Clayton!

      Reply
  14. Judy M says

    October 6, 2019 at 7:27 am

    Hi Nagi
    Can you use canned smoked salmon for this Love your recipes and also Dozer.
    Thanks Judy

    Reply
    • Judy Millman says

      March 22, 2020 at 1:49 am

      Yes Crystal I did use canned smoked salmon and we all thought it turned out very good
      Judy

      Reply
    • Crystal says

      March 20, 2020 at 11:30 pm

      Did you end up using canned Salmon? How did it turn out??

      Reply
    • Nagi says

      October 8, 2019 at 1:48 pm

      Hi Judy, it has a different texture but should be ok to use here – N x

      Reply
  15. Amber Raikes says

    August 22, 2019 at 1:17 pm

    Hello, can you serve this dip hot?

    Reply
  16. Sandra williams says

    July 11, 2019 at 9:27 am

    Stoped at a smoked fish place and bought a smoked steelhead being told it was a people favorite, ended up to be too salty for us and we bought two big fillets. So looked up a dip to make with it and made this one followed directions with 1 Tbs only if lemon juice, next time I will use a bit less, did not have minced garlic so used little over half tsp of garlic powder. No salt needed with this fish, and thank you so much for posting because it saved this salty fish from going in the trash, and it was not cheap. Hubby loved it so much ate it all in one sitting, saying it was better than the other salmon dips he’s had🤗

    Reply
    • Nagi says

      July 11, 2019 at 5:19 pm

      I’m so glad you managed to salvage it Sandra, nothing worse than buying something you can’t use!!

      Reply
  17. Deb Underwood says

    July 5, 2019 at 1:02 am

    My family loved this salmon dip. I used a left-over portion of grilled salmon from the nite before. The slight charred taste added an extra yummy depth of flavor and color

    Reply
    • Nagi says

      July 5, 2019 at 12:54 pm

      Great idea Deb!

      Reply
  18. Susan says

    December 22, 2018 at 10:19 am

    5 stars
    Just made this for solstice in front of the evening fire. Don’t have a food processor for quick prep / less dishes to wash – a 1 cup measure, sharp knife, cutting board & big bowl does the trick. Put Mayo, Sour Cream & everything but Salmon & cream cheese into measuring cup. Coarse chopped salmon, into bowl with ingredients from measuring cup. Mix vigorously. Add softened cream cheese and stir with gusto. Put dollops in a line on clingfilm pull up one side lengthwise and roll/cover into a log. Made 2 logs with mini rye bread. My new years resolution is to try one Nagi recipe a week w/Italian cheese for New Years Eve!

    Reply
  19. Edel says

    November 29, 2018 at 2:30 am

    5 stars
    Absolute perfection. Brought to a gathering recently and the whole bowl was scoffed!
    Do you think it could be frozen? Would love to make it in advance to get ahead on Christmas prep.

    Reply
    • Nagi Maehashi says

      December 5, 2018 at 1:37 pm

      Hi Edel, I’ve never thought to freeze as it’s so quick to blitz up. Not sure how the cream cheese/mayo/sour cream will go being frozen and thawed sorry!

      Reply
  20. Anna Lion says

    November 23, 2018 at 11:18 pm

    Yes. Yes! YES!!! So delicious I don’t know how I’m going to restrain myself from eating it all by myself. Yum!

    Reply
    • Nagi says

      November 24, 2018 at 11:23 am

      I hear you Anna…. believe me, I hear you!! 😂

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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