Smoked Salmon Cream Cheese Dip

Here's an easy recipe for a homemade Smoked Salmon Cream Cheese Dip that includes cold smoked salmon, cream cheese and fresh dill. This recipe only takes minutes to prepare and is sure to impress your guests.

The combination of smoked salmon, cream cheese, fresh dill and green onions makes this Smoked Salmon Cream Cheese Dip super flavourful.

Just like this Smoked Salmon and Boursin Crostini, this creamy smoked salmon dip is a real crowd-pleaser. It's so delicious your guests will happily nibble away on this dip all evening long.

This easy recipe makes two cups of dip so this is a great appetizer for entertaining larger groups. And since it can be prepared ahead of time, it's a great dish for taking to pot luck gatherings.

How to Make Smoked Salmon Dip

Because we lead such busy lives, it can be tempting to purchase pre-made dips to make things easier on us, but taking the time to make this smoked salmon dip at home will assure you a much fresher and better tasting dip.

This dip only takes a few minutes to make. Though it can be made in your blender, I prefer using my food processor for this dip.

Ingredients Overview:

• Cream cheese, regular or light will work.
• Sour cream, can substitute mayonnaise (regular or light).
• Smoked salmon 
• Green onions 
• Fresh dill 
• Lemon juice
• Cayenne pepper

Steps Overview:

To make the dip, start by washing and chopping the green onion and fresh dill. Reserve a bit of the dill and smoked salmon to mix in by hand and top the dip with.

Add the cream cheese, smoked salmon, sour cream, green onions, dill, lemon juice and cayenne pepper to the bowl of your food processor and process until smooth.

Taste the dip and adjust seasoning to taste.

Transfer the dip into a serving bowl, add some of the reserved smoked salmon, stir it in and then add the remainder to the top of the bowl with a sprinkling of fresh dill.

If not serving right away refrigerate dip until ready to serve.

How to Serve

You can serve this smoked salmon dip with a variety of crudités and breads. My favourite fresh vegetables to serve it with are Belgian endive spears, carrots and celery sticks, green beans or asparagus spears.

For the bread, I like to use cubed pumpernickel or rye bread. I also like serving this dip with bagel chips, if you don't have any, crackers will also work.

If you need to make the dip ahead of time, it can be made up to a day before you plan on serving it, just cover it well and store it in the refrigerator.

Enjoy!

More Appetizers for Large Crowds

• Butternut Squash and White Bean Dip
• Caramelized Onion Hummus
• Baked Thai Chicken Wings
• Mini Cornbread Muffins

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