There’s something wonderfully indulgent about a creamy, flavorful dip that feels equally at home on a cozy night in or as the star at a party. This Smoked Salmon Dip Recipe strikes that perfect balance, offering a smoky richness that pairs beautifully with fresh herbs and a tangy kick. I’ve made it a dozen times, and honestly, it never gets old!

A white bowl with two handles holds a thick pink creamy dip that has some green herbs mixed in. The top layer shows fresh small green chives and sprigs of dill scattered over the dip, along with a few small red pieces inside the creamy texture. Around the bowl, there are many round, unevenly shaped golden-yellow potato chips placed on a white marbled surface. The bowl is centered with the chips slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smoked Salmon Dip Recipe
Top Tip
How to Serve Smoked Salmon Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Salmon Dip Recipe

Why You'll Love This Recipe

This smoked salmon dip hits the spot whether you’re entertaining last minute guests or craving something upscale with minimal effort. Beyond its delicious flavor, it’s quick to whip up and totally versatile.

Rich and Balanced Flavors: The blend of hot smoked salmon with cream cheese, sour cream, and fresh herbs creates a creamy yet bright dip that's never overpowering.
Easy and Quick to Prepare: It literally takes less than 10 minutes — perfect for any occasion when you need a fast crowd-pleaser.
Great for Customization: Whether you prefer a little heat or want to add different herbs, this recipe is a flexible foundation for your personal tastes.
Keeps Well for Days: It actually tastes better after resting overnight in the fridge, letting those flavors meld beautifully.

A close-up view shows a thick, creamy pink dip with a slightly chunky texture in a white bowl with handles. The dip is topped with small green chopped chives and a few sprigs of fresh dill scattered on top. A woman's hand is dipping a golden-yellow potato chip into the dip. Around the bowl, more potato chips are spread over a white marbled surface. The image focuses on the dip and the woman's hand holding the chip. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dip brings together ingredients that play off one another to create layers of flavor: creamy, tangy, fresh, and smoky. Choosing good quality smoked salmon makes a huge difference, so shop for one that’s fresh and flavorful.

Flat lay of a flaky fillet of hot smoked salmon, a small block of creamy soft cream cheese, a small white bowl of sour cream, a small white bowl of mayonnaise, half a small shallot finely minced on a simple white ceramic plate, a small white bowl with fresh lemon juice, a small white bowl containing Worcestershire sauce, three twists of fresh ground black pepper arranged neatly, a pinch of fine sea salt in a small white bowl, a small pile of finely chopped fresh chives, a small pile of finely chopped fresh dill, extra sprigs of fresh chives and dill for garnish, all ingredients fresh and natural, arranged with perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hot smoked salmon: Its firm texture and smoky flavor anchor the dip perfectly—flaking it in keeps every bite lovely and chunky.
Cream cheese: Softened to room temp, it blends smoothly and adds that rich, creamy base we all crave.
Sour cream: Adds tang and lightness, balancing the richness of cream cheese and mayo.
Mayonnaise: I like homemade when I can, because it adds smoothness and a little extra flavor depth.
Minced shallot: Provides a subtle zing and sweetness without overpowering the salmon.
Lemon juice: Freshly squeezed brightens everything up, cutting through richness.
Worcestershire or Pickapeppa sauce: Adds a savory, umami element with a hint of complexity.
Freshly ground black pepper: Just enough to add warmth and bite.
Sea salt: Enhances all the flavors - don’t skip it!
Fresh chives and dill: These herbs bring a fresh, fragrant lift and make the dip feel celebratory.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this smoked salmon dip is, so I often tweak it to suit the mood or what I have on hand. Feel free to mix in extra herbs or maybe a dash of hot sauce if you're after a little kick.

Variation: One time, I swapped the cream cheese for Greek yogurt to lighten things up—it made the dip tangier and just as creamy! It’s a great swap if you want to cut calories, just be sure to drain excess liquid.
Herb swaps: Fresh dill and chives are classic, but tarragon or parsley also bring unique flavors that pair wonderfully with smoked salmon.
Spice it up: Adding a pinch of cayenne or some horseradish gives an exciting bite that’s lovely with crisp crackers or crudités.

Step-by-Step: How I Make Smoked Salmon Dip Recipe

Step 1: Beat the Cream Cheese Until Silky

Start by beating the softened cream cheese on medium-low speed for about 30 seconds to a minute. This step is crucial because it ensures your dip is silky smooth and not lumpy. I usually use my stand mixer for this, but a hand mixer works just as well. Trust me, rushing this part will leave you with little cream cheese clumps, which nobody wants!

Step 2: Blend in the Creamy Ingredients and Seasonings

Next, scrape down the bowl to catch every bit of cream cheese, then add sour cream, mayonnaise, minced shallot, lemon juice, Worcestershire or Pickapeppa sauce, black pepper, and salt. Mix everything on low speed until it’s fully combined. The key here is gentle mixing so you don’t lose that lovely texture or make the dip runny.

Step 3: Fold in the Flaked Smoked Salmon

Flake the hot smoked salmon into bite-sized pieces, being sure to remove any skin. Add it to the mixture and gently blend on low speed. If you’re using cold smoked salmon, chop it finely first. This step adds a wonderful smoky, meaty dimension and the texture contrast that makes the dip truly special.

Step 4: Stir in Fresh Herbs and Serve

Finally, fold in finely chopped fresh chives and dill on the lowest speed—or by hand—so you don’t bruise those delicate herbs. Serve the dip immediately if you like fresh and zesty, or cover and refrigerate it overnight to let all the flavors mingle beautifully. I actually prefer it after it’s chilled because it tastes even richer then.

Top Tip

I’ve learned a few things over the years making this smoked salmon dip recipe that really make a difference between just good and absolutely unforgettable.

Room Temperature Cream Cheese: Make sure it’s softened before mixing. Cold cream cheese gives you an uneven texture and can hold lumps.
Don’t Overmix: Use low speed or fold gently once you add the salmon and herbs to keep their texture intact.
Let It Rest: Overnight refrigeration helps flavors deepen. Just remember to stir before serving.
Remove Salmon Skin: It can be tough and chewy, so flake the fish carefully and discard any bits of skin for best mouthfeel.

How to Serve Smoked Salmon Dip Recipe

Garnishes

I love topping this dip with an extra sprinkle of fresh chives and dill—it adds a pop of color and fresh aroma. Sometimes I’ll add a few capers scattered on top for a salty, briny burst that complements the smoked salmon beautifully.

Side Dishes

This dip pairs wonderfully with crisp crackers, toasted baguette slices, or crunchy crudités like cucumber and bell pepper strips. For a heartier option, I sometimes serve it alongside boiled new potatoes or as a spread on bagels for a brunch crowd.

Creative Ways to Present

For special occasions, I like to serve this smoked salmon dip in a hollowed-out round of rye bread—it's both stunning and practical. Another fun idea is to pipe it into small endive leaves for elegant, bite-sized hors d’oeuvres that guests always love.

Make Ahead and Storage

Storing Leftovers

Store your leftover dip in an airtight container in the fridge, where it’ll last up to four days. Before serving again, give it a good stir and let it sit at room temperature for about 20 minutes so it’s perfectly spreadable and not too stiff.

Freezing

I personally don’t recommend freezing smoked salmon dip because the texture of the cream cheese and sour cream can separate, leaving it watery once thawed. Instead, I prefer to enjoy it fresh or refrigerated only.

Reheating

This dip is best served cold or at room temperature, so reheating isn’t necessary. If you feel it’s too cold from the fridge, simply let it sit out for 15-20 minutes to soften up naturally.

Frequently Asked Questions:

Can I use cold smoked salmon instead of hot smoked salmon in this recipe?

Yes, you can! Cold smoked salmon has a softer texture and a milder smoke flavor, so just chop it finely before mixing. Keep in mind the dip will be a bit silkier and less chunky with cold smoked salmon.

How long can I store smoked salmon dip in the fridge?

Smoked salmon dip will keep up to 4 days in an airtight container in the refrigerator. Always use clean utensils to prevent contamination and stir well before serving for best texture.

Can I make this dip ahead of time?

Definitely! In fact, making the dip a few hours or even a day ahead helps the flavors meld together beautifully. Just cover it tightly and refrigerate until ready to serve.

What should I serve with smoked salmon dip?

This dip is fantastic with crispy crackers, sliced baguette, rye bread, or fresh crudités like cucumbers and peppers. You can also pipe it into endive leaves for elegant party bites or serve alongside boiled new potatoes for a heartier treat.

Final Thoughts

This Smoked Salmon Dip Recipe has truly become one of my go-to dishes for everything from casual get-togethers to festive occasions. Its comforting yet sophisticated flavor feels like a treat every time. I hope you enjoy making it as much as I do — it’s simple but seriously impressive, and your guests (or just you!) will keep asking for more.