This easy smoked salmon dip is creamy, savory, and quick to make. It’s an excellent appetizer for parties, perfect on crackers, fresh bread, bagels, or as a flavorful sandwich spread. Follow the simple steps below to assemble a well-balanced dip that highlights the rich smoky salmon while remaining bright and fresh from lemon and dill.
Delicious Smoked Salmon Dip
This smoked salmon dip balances creamy tang from Greek yogurt and cream cheese with the smoky, savory bite of flaked salmon. A touch of whole grain mustard and dill pickles gives texture and depth while smoked paprika and hot sauce add warmth. It comes together in about 15 minutes, making it an ideal last-minute appetizer or a quick, elevated snack.
Ways to Serve Smoked Salmon Dip
This dip is versatile — serve it in any of these ways depending on the occasion:
- On crisp crackers or crostini
- As a sandwich or bagel spread with sliced cucumber and greens
- With fresh cut vegetables like cucumber, bell pepper, or carrot sticks
- As part of a brunch or appetizer board with cheeses, pickles, and olives
Featured Ingredients
- Smoked salmon (flaked)
- Full-fat Greek yogurt
- Cream cheese, softened
- Olive oil
- Fresh lemon juice
- Salt & black pepper
- Worcestershire sauce
- Chopped fresh dill
- Whole grain mustard
- Minced dill pickles
- Smoked paprika
- Hot sauce (Tabasco or your favorite)
Try it!
Easy Smoked Salmon
This dip pairs beautifully with tender, flaky smoked salmon prepared simply with a dry rub and a light glaze — perfect for pairing on crackers, bagels, or salads.
How to Make Smoked Salmon Dip
Start with a Food Processor
Place the Greek yogurt, softened cream cheese, olive oil, fresh lemon juice, ½ teaspoon of salt, and Worcestershire sauce in a food processor. Process until the mixture is smooth and well combined, creating a silky base that still has enough body to hold the salmon and other mix-ins.
Add Fresh Dill
Add the chopped fresh dill to the processor and pulse a few times so the herbs are evenly distributed without completely blending away their texture.
Scoop Mixture into a Bowl
Transfer the cream cheese mixture to a large mixing bowl. Stir in whole grain mustard, minced dill pickles, smoked paprika, hot sauce, ground black pepper, and the remaining 1 teaspoon of salt (or to taste). Mix until everything is evenly incorporated.
Add the Salmon
Fold in the flaked smoked salmon gently so pieces remain distinct. Small flakes distribute flavor throughout the dip while larger chunks provide bursts of salmon in each bite. Taste and adjust seasoning, adding more lemon or salt if needed.
Taste & Serve
Garnish with extra chopped dill and an optional sprinkle of smoked paprika. Serve chilled or at cool room temperature with crackers, toasted baguette slices, bagels, or fresh vegetables. The dip is ideal for entertaining because it can be made ahead and refrigerated.
Top Tips for Smoked Salmon Dip
- Choose your salmon: Any smoked salmon will work — cold-smoked or hot-smoked — but each will change the flavor slightly. Cold-smoked salmon tends to be silkier while hot-smoked has a firmer, flakier texture.
- Adjust the salt: Smoked salmon can be salty, so add salt gradually and taste before adding more.
- Texture matters: Minced pickles and whole grain mustard add crunch and tang; if you prefer a smoother dip, reduce the pickle amount or finely chop them.
- Serve chilled: Chilling the dip for 30 minutes helps the flavors meld, but it also tastes great served right away if you’re short on time.
- Scale for a crowd: The base recipe uses 4 oz smoked salmon; double or triple the quantities for larger gatherings.
Storage
Store the smoked salmon dip in an airtight container in the refrigerator for up to 5 days. Give it a gentle stir before serving. If the dip firms up after chilling, allow it to sit at cool room temperature for 10–15 minutes to soften slightly.
More Salmon Ideas
Salmon Recipes
- Smoked Salmon
- Baked Lemon Pepper Salmon
- Mediterranean Salmon Meal Prep
- Sheet Pan Salmon Stir Fry
- Maple Ginger Baked Salmon
Smoked Salmon Dip — Quick Recipe
This recipe makes about 6 servings and comes together in 15 minutes.
Ingredients
- ¾ cup full-fat Greek yogurt
- 2 oz cream cheese, room temperature
- 1 tablespoon olive oil
- 3 tablespoons fresh lemon juice
- 1.5 teaspoons salt, divided
- ½ teaspoon Worcestershire sauce
- 3 tablespoons chopped fresh dill
- 1 tablespoon whole grain mustard
- ½ cup minced dill pickles
- ½ teaspoon smoked paprika
- 1.5 teaspoons hot sauce (or to taste)
- ½ teaspoon ground black pepper
- 4 oz smoked salmon, flaked
Instructions
- Combine Greek yogurt, cream cheese, olive oil, lemon juice, ½ teaspoon salt, and Worcestershire sauce in a food processor. Process until smooth and creamy.
- Add chopped dill and pulse to combine so the herbs stay fresh and bright.
- Transfer the mixture to a large bowl. Stir in whole grain mustard, minced dill pickles, smoked paprika, hot sauce, black pepper, and the remaining 1 teaspoon salt. Mix until blended.
- Fold in the flaked smoked salmon gently, keeping some larger pieces for texture.
- Taste and adjust seasoning with more salt, lemon, or hot sauce as needed. Garnish with extra dill and serve.
Nutrition (approximate per serving)
Calories: 97 kcal; Carbohydrates: 3 g; Protein: 7 g; Fat: 7 g; Fiber: 1 g; Sugar: 2 g. Nutrition is an estimate and should be used as a general guideline.
Other Dip Favorites
Dip Recipes
- Roasted Red Pepper Goat Cheese Dip
- Lightened Spinach and Artichoke Dip
- Healthy Enchilada Dip