If you're after a party starter that looks fancy but takes less than 10 minutes to whip up, you need this Smoked Salmon Dip in your life! It's creamy, zesty, loaded with baby capers and fresh herbs, and just the thing to scoop up with crackers or spread on warm crusty bread.
Pair it with a grazing platter or serve alongside my Cheese Stick Crackers and Thermomix Focacia for the ultimate easy entertaining menu.
There's something about smoked salmon that feels a little bit luxe, but when you blitz it up into a creamy dip, it becomes the easiest (and most affordable) appetiser. This dip balances tangy lemon, briny little pops of capers, and the freshness of dill and chives with that rich smoky salmon. It works just as well for a casual Friday night drinks platter as it does for Christmas Day with the whole family.
And like my Buffalo Chicken Wonton Cups and French Onion Cob Loaf, this is the kind of recipe that makes you feel like you've put in way more effort than you actually have. Spoiler: it's just blitz, chill, and serve!
Why You're Going To Love This Recipe
- Quick & easy - 5 minutes from start to finish.
- Make ahead friendly - perfect for stress-free entertaining at your next party or brunch.
- Crowd pleaser - even non-seafood lovers tend to go back for seconds.
- Versatile - serve as a dip, spread, or even stirred through pasta.
- Fresh, zesty flavour - a balance of smoky, creamy, and herby.
Jump to:
Dip Ingredients
With just 5 minutes to prepare, this smoked salmon dip recipe is perfect for whipping up last minute for parties!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cream cheese - must be softened to room temp, otherwise the dip won't blend smoothly.
- Smoked salmon - use good quality, but no need to buy the most expensive. Cold-smoked works best here.
- Fresh lemon juice and zest - use a fresh lemon for the best flavour.
- Capers - drain well to avoid a watery dip.
Variations
- Chunky style - finely chop the smoked salmon and stir through the blended ingredients.
- Swap - smoked salmon for smoked trout.
- Gluten-free - the dip itself is GF; just serve with GF crackers or veggie sticks.
- Extra creamy - add 2 tablespoon cream or crème fraîche for a richer dip.
- Spicy twist - stir through a pinch of cayenne pepper or a dash of hot sauce.
Need To Substitute An Ingredient?
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How To Make Smoked Salmon Dip
Enjoy this easy smoked salmon dip with drinks for a girls' night in, serve as a starter at a dinner party or cocktail party... or even as a snack when watching sports.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Blend - place softened cream cheese, mayo, sour cream, lemon juice/zest, capers, smoked salmon, dill and chives in a food processor (or Thermomix).
- Blitz until smooth. Taste the mixture and add extra lemon juice, dill or salt/pepper if needed. Refrigerate (remove 20 mins before serving for best flavour).
Garnish with extra fresh dill and serve with crackers, crostini, bagel chips, breadsticks or veggie sticks/crudites.
Recipe Tips
- Always soften cream cheese before blending - cold cream cheese = lumpy dip.
- For a chunkier dip, stir through chopped smoked salmon after blending the other ingredients.
- Don't skip the lemon zest - it makes the flavours pop.
- Make ahead - prepare up to 24 hours in advance and keep covered in the fridge.
- Storage - store leftovers in an airtight container in the refrigerator for 2 days.
- Leftovers hack - stir through hot pasta, spread on bagels, or dollop over baked potatoes.
- Freezing - not recommended (the texture splits on thawing).
- Serving tip - let it sit at room temp 20 mins before serving; this lets the flavours develop more and makes it easier to spread.
Smoked Salmon Dip FAQs
Yes! Mash softened cream cheese with a fork, then stir in finely chopped smoked salmon and other ingredients. It will be chunkier but still delicious.
Water crackers, lavosh, or even toasted sourdough work beautifully. For a lighter option, serve with cucumber or carrot sticks.
Yes, you can, it will give a stronger flavour and slightly different texture though. Cold-smoked salmon is classic for this style of dip.
More Dip Recipes
For more crowd-pleasing party dips, have a look at these other popular recipes, all sure to impress, yet takes minimal time and effort!
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Smoked Salmon Dip
Ingredients
- 200 g cream cheese softened to room temp
- ¼ cup (55g) mayonnaise whole egg mayo
- ¼ cup (55g) sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest finely grated
- 2 tbsp (30g) baby capers drained
- 180 g smoked salmon roughly chopped
- 2 tablespoon fresh dill
- 2 tbsp fresh chives chopped
Instructions
- Place all of the ingredients into a food processor or Thermomix.Mix on high until smooth and combined.If using a Thermomix: Mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Serve with vegetable sticks or crackers.
Notes
- Always soften cream cheese to room temperature to blend easier.
- For a chunkier texture - finely chop the smoked salmon and stir through the blended ingredients.
- Don't skip the lemon zest - it makes the flavours pop.
- Make ahead - prepare up to 24 hours in advance and keep covered in the fridge.
- Storage - refrigerate leftovers in an airtight container for 2 days.
- Freezing - not recommended (the texture splits on thawing).
- Serving tip - let it sit at room temp 20 mins before serving to let the flavours develop more and spread easier.
- Leftovers hack - stir through hot pasta, spread on bagels, or dollop over baked potatoes.
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