Smoked Salmon Dip
Creamy and savory, this dip features smoked salmon, fresh dill, and tangy lemon juice, ready in minutes.
Ingredients
- 8 ounces block cream cheese softened, 225 g
- 2 tablespoons fresh lemon juice 30 ml
- 1/4 cup minced red onion 40 g
- 2 tablespoons chopped fresh dill
- 6 ounces cold-smoked salmon finely chopped, 170 g
- 1/4 teaspoon black pepper
- Crackers crostini, or vegetable sticks, for serving
Instructions
- Place the softened cream cheese and fresh lemon juice in a medium bowl.
- Using a hand mixer on medium speed, beat the mixture until it is smooth and no lumps remain.
- Add the minced red onion, chopped dill, and black pepper to the bowl.
- Stir with a spatula until everything is evenly combined.
- Add the finely chopped smoked salmon to the cream cheese mixture.
- Gently fold the salmon in until it is just distributed through the dip. Be careful not to overmix.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir once more before serving with your choice of crackers, bread, or vegetables.
Notes
For a very smooth dip, you can pulse the cream cheese and half of the salmon in a food processor, then stir in the remaining chopped salmon, onion, and dill.
If you find the flavor of red onion too sharp, you can soak the minced onion in cold water for 10 minutes, then drain thoroughly before using.
The dip will thicken as it chills. If you make it a day ahead, let it sit at room temperature for 15 minutes and give it a good stir before serving.