This small batch smoked salmon dip is a favourite appetizer spread! Made with hot-smoked salmon, cream cheese, sour cream, and mayo, it's seasoned with lemon, and dill.
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.
Notes
You can make this smoked salmon dip 3 days ahead of time. Store it in a covered container in the fridge. Before serving, let it sit at room temperature for 30 minutes or so to soften.