This Creamy Smoked Salmon Dip with Fresh Lemon is a smooth, flavorful treat that’s perfect for any gathering. It combines rich, smoky salmon with a creamy base and a bright splash of fresh lemon that really lifts the whole dip. The texture is silky and easy to spread, making it a great choice for crackers, bagels, or fresh veggies.
I love making this dip whenever I want something quick but impressive. The smoked salmon adds such a nice depth of flavor without being overpowering, and the lemon adds just the right amount of zing to keep things fresh. I usually whip it up in minutes and have it ready to go while guests are arriving.
One of my favorite ways to serve this dip is with crisp cucumber slices or toasted baguette rounds. It’s simple but always a hit, and everyone loves that mix of creamy, smoky, and tangy all in one bite. If you like smoked salmon, this dip is definitely worth trying out!
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Key Ingredients & Substitutions
Cream Cheese: This gives the dip its creamy texture. I like using full-fat cream cheese for richness, but you can swap in a lighter version or use Greek yogurt for a tangier, lighter dip.
Smoked Salmon: The star of the dip! Choose good quality smoked salmon for the best flavor. If you can’t find smoked salmon, smoked trout makes a nice alternative.
Lemon: Fresh lemon juice and zest brighten the dip and balance the richness. Bottled lemon juice lacks the fresh zing, so fresh is always better here.
Dill: Fresh dill pairs beautifully with salmon and lemon. If fresh dill isn’t available, dried dill works, but add less—start with half a teaspoon.
Sour Cream or Greek Yogurt: Both add a creamy, tangy note. Greek yogurt gives a thicker texture and more tang, while sour cream is milder. Pick whichever you prefer or have on hand.
How Do I Make the Dip Smooth But Still Chunky?
The key is to soften and mix the cream cheese well before adding other ingredients.
- Let cream cheese sit out until very soft—this helps it mix smoothly without lumps.
- Mix cream cheese and sour cream/Greek yogurt first until creamy.
- Fold in chopped smoked salmon and veggies gently to keep some texture.
- Don’t over-mix after adding salmon—you want nice chunks for flavor bursts.
- Chilling the dip lets flavors meld and firms it up slightly for perfect scooping.
Equipment You’ll Need
- Mixing bowl – a medium one lets you stir everything easily without spills.
- Spatula or spoon – perfect for folding the salmon gently into the cream cheese mix.
- Citrus zester or grater – makes adding fresh lemon zest quick and easy.
- Measuring spoons and cups – to get the lemon juice and other ingredients just right.
- Knife and cutting board – for finely chopping smoked salmon, dill, and green onions.
Flavor Variations & Add-Ins
- Replace smoked salmon with smoked trout for a milder, slightly sweeter flavor.
- Add a pinch of smoked paprika or cayenne for a subtle smoky heat kick.
- Stir in finely chopped capers or pickles to introduce tangy, briny notes.
- Mix in fresh chives or tarragon instead of dill for a herbal twist.
How to Make Creamy Smoked Salmon Dip with Fresh Lemon
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 4 oz smoked salmon, finely chopped
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 green onions, finely sliced
- 1 teaspoon capers, chopped (optional)
- Freshly ground black pepper, to taste
- Salt, to taste
- Crackers, celery sticks or cucumber slices, for serving
Time Estimated:
This delicious dip takes about 10 minutes of preparation time. Then, chill it in the fridge for at least 30 minutes to let the flavors come together perfectly. So all in all, you’ll need around 40 minutes before serving.
Step-by-Step Instructions:
1. Make the Creamy Base
In a medium bowl, mix the softened cream cheese with sour cream (or Greek yogurt), stirring until it’s smooth and creamy. This will be the perfect base for your smoky salmon.
2. Add the Flavorful Ingredients
Gently fold in the finely chopped smoked salmon, fresh lemon juice, lemon zest, chopped dill, green onions, and chopped capers if you like them. Mix everything until it’s well combined but keep some texture from the salmon.
3. Season to Taste and Chill
Add salt and freshly ground black pepper to your liking. You can add a little more lemon juice if you want a brighter flavor. Cover the bowl and pop it in the fridge for at least 30 minutes to let all those flavors mix beautifully.
4. Serve and Enjoy
Before you serve, give the dip a quick stir, sprinkle more fresh dill on top for color and freshness, and maybe a little extra pepper. Serve it chilled with crackers, celery sticks, cucumber slices, or any dippers you love.
Equipment You’ll Need
- Medium mixing bowl
- Spatula or wooden spoon
- Citrus zester or grater for the lemon zest
- Measuring spoons and cups
- Knife and cutting board for chopping
Variations to Try
- Swap smoked salmon for smoked trout for a milder taste.
- Add a pinch of smoked paprika or a little cayenne pepper if you like it a bit spicy.
- Mix in chopped capers or pickles for a tangy, salty twist.
- Use chives or tarragon instead of dill if you want a different herbal flavor.
Can I Use Frozen Smoked Salmon for This Dip?
Yes, but make sure the smoked salmon is fully thawed before chopping. Thaw it overnight in the fridge or submerge the sealed package in cold water for quicker thawing. Pat dry to avoid extra moisture in your dip.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip up to a day in advance and store it covered in the fridge. Give it a good stir before serving to refresh the texture and flavors.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. This dip is best eaten chilled, so bring it out just before serving.
What’s the Best Way to Serve This Dip?
This dip is delicious with crackers, toasted baguette slices, or fresh veggies like celery and cucumber. For a lighter option, try serving it with crunchy veggie sticks or endive leaves.
