This Smoked Salmon Dip comes together with a few basic staples to create a dip that’s perfect on toast or crostini – as an appetizer for parties or your Holiday table!
A really good, reliable dip is a blessing … especially around the holidays! Dips are one of those things that I think we all love having on hand because it affords us the chance to feed our hungry belly while we are waiting for a bigger meal.
The real meal.
A dip can also be that one thing that brings together everyone in the kitchen for talk and laughter – that’s especially true for me. Any time I can bring my five kids in one spot for a period of time, it invokes beautiful feelings of togetherness.
But it usually only lasts seconds because, well…. they’re kids and to get along with eachother is seemingly “impossible”. 😆
Smoked Salmon Dip
This Smoked Salmon Dip fits the bill – it’s easy to throw together (ready in 5 minutes!), and is made with simple, simple ingredients.
- Sour Cream
- Smoked Salmon
- Salt and Pepper, fresh Dill
- Juice of a lemon
- Cream Cheese
- Oh… and capers. Yum!
If you have a food processor, toss it all in there and give it a whizz. If you want chunks of smoked salmon in your dip, then don’t over-do it!
Then put in a serving bowl and serve with your favorite crusty bread.
Or, take a spoon and eat it directly from the bowl.
Wait — don’t, don’t do that.😜 Unless, of course, you are the only one eating this dip.
Then feel free do as you wish. 😉
This dip is one of my favorites – so much in fact, that I included it in a recent church cookbook that I helped the ladies at my church put together.
Because everyone needs a really, really good reliable dip that looks like it took hours to make.
I hope you love this Smoked Salmon Dip as much as I do!
More recipes you may like:
Or, this Smoky Salmon Jerky Recipe
Smoked Salmon Dip
- 8 oz cream cheese
- 4 oz smoked salmon
- 1/2 lemon juiced
- 1/4 C mayonnaise
- 1/4 C sour cream
- 2 Tbsp fresh dill
- 1 Tbsp capers
- salt to taste
- black pepper to taste
- In a food processor, add the cream cheese, mayonnaise, sour cream, and the juice of the lemon. Process until well combined.
- Then add the smoked salmon, capers, dill (make sure to remove the stems), salt, and pepper. And process. Make sure you don’t let it process for too long, so you keep little chunks of smoked salmon for texture.
- Serve with toast or crostini.
DID YOU MAKE THIS DIP?
If you did, please take a second to leave a comment as I’d love to know how it turned out.
I’d ask you to tag me on social media but I gave up social media several years ago and I don’t have it at all. I still love to read comments and get questions though – so don’t be afraid to leave comments on this post as I do take the time to read and respond when I can.