This make-ahead smoked salmon dip is a favourite party appetizer spread! Made with hot-smoked salmon, cream cheese, sour cream, and mayo, it's seasoned with lemon, and dill. This small batch smoked salmon dip recipe is ideal when you're serving a smaller group of friends.
❤️ Why you'll love this small batch smoked salmon dip recipe
- Make-ahead of time: You can make this dip up to 3 days in advance!
- Always popular: This is a recipe I've been making since my kids were young. Living on the West Coast with ready access to homemade smoked salmon, this dip is one that finds itself on the table at every gathering. It is always devoured at summer deck parties, fall appetizer gatherings, or New Year's Eve shindigs. You're guaranteed rave reviews when you serve this one!
- Easy to make: Just pulse everything in a food processor (or mix by hand) and scoop it into a serving bowl.
- Delicious: It's deliciously creamy and smoky with hints of lemon and dill!
- Small Batch: If you're serving a variety of appetizers or tapas, you might not want to make a large quantity of dip. This recipe makes enough for 8 servings of 3 tablespoons each--a perfect amount!
You can't go wrong serving smoked salmon as an appetizer! After you make this smoked salmon dip recipe, try these appetizer recipes, too.
🛒 Ingredients for make-ahead smoked salmon dip
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the key ingredients.
- smoked salmon: I use hot-smoked sockeye salmon, homemade if I have it, otherwise store-bought. Feel free to use cold-smoked salmon if you'd like.
- cream cheese: make sure it is softened, so it will combine easily with the other ingredients without being lumpy. You can use either regular or low-fat cream cheese.
- sour cream: adds a tangy flavour and a creamy texture. You can sub thick Greek yogurt if you'd prefer.
- mayonnaise: just a couple of tablespoons for extra richness and flavour.
- lemon: for bright, citrusy notes.
- capers: salty, savory, briny capers are optional of course, but good!
- dried red pepper flakes: these add a tiny hint of heat.
- fresh dill: You can substitute dried dill if fresh dill isn't available
- green onions: or chives
🔪 Instructions
Here are easy step-by-step instructions to make this recipe perfectly.
- Add softened cream cheese, sour cream, mayonnaise, lemon juice, capers, and dried red pepper flakes to the bowl of a food processor. Pulse until combined.
- Add chopped smoked salmon, dill, and green onions (or chives) and pulse just until combined.
- Don't over-process the mixture. It should be slightly chunky.
- Serve with crackers, tortilla chips, or crostini.
- Store leftover dip in the fridge in a covered container.
🔁 Possible Variations
Like it spicier? Add ¼ teaspoon of Tabasco sauce. If you love horseradish, add ½ to 1 teaspoon instead of the dried red pepper flakes.
👍🏼 Helpful Tips
It's important to soften the cream cheese before blending it with the other ingredients to avoid having a lumpy dip. If you've forgotten to take it out of the fridge, cut it in small cubes and microwave it for 10 seconds.
❓Reader's Questions
You can make it up to 3 days in advance. Store in a covered container in the fridge. Let it sit at room temperature for 30 to 40 minutes to soften so that it will be scoopable.
🍳 Equipment
A food processor makes this a very quick recipe to whip up at the last minute! Pulse to combine the ingredients, but take care not to overprocess it. You can also mix it by hand in a bowl.
🍽 Serving Suggestions
Serve with crackers, gluten-free crackers, crostini, or tortilla chips. Include it on a grazing board with other dips, sliced cheeses, and veggies.
⏰ Storage Instructions
To store: Refrigerate leftovers promptly in a covered container. This salmon dip will last for 3 to 4 days.
🗒More recipes with smoked salmon
- Smoked Salmon Spinach Frittata
- Apple Cheddar Smoked Salmon Salad with Maple Dressing
- Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette
🗒 More dip recipes
When you make this small batch smoked salmon dip recipe, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
Make-ahead Smoked Salmon Dip (Small Batch)
Equipment
Ingredients
- ½ cup (4 ounces) cream cheese, at room temperature
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons lemon juice, freshly squeezed
- 1 tablespoon capers, drained
- 1 pinch dried red pepper flakes
- 4 ounces smoked salmon
- 1 tablespoon fresh dill, chopped
- 1 tablespoon green onion or chives, chopped
Instructions
- Add softened cream cheese, sour cream, mayonnaise, lemon juice, capers, and dried red pepper flakes to the bowl of a food processor. Pulse until combined.
- Add chopped smoked salmon, dill, and green onions (or chives) and pulse just until combined. Don't over-process the mixture. It should be slightly chunky.
- Serve with crackers, tortilla chips, or crostini.
- Store leftover dip in the fridge in a covered container.
Elaine Nessman
Let me know if you have any questions!