This smoked salmon dip is my “go-to” recipe for snacking during the week and when friends are coming for dinner. With a food processor this smooth and creamy spread goes together together in just minutes. Horseradish gives it extra zing and the dill adds a fresh garden flavor. From crackers to crudité, this is an all purpose party pleaser.
We originally photographed this favorite smoked salmon dip recipe prettily piped onto toasted slices of baguette as I use it for catering. The problem with that pretty shot is it makes it look fussy, and it's not! So here it is as we usually eat it – as a dip. It super easy!
How to Make
Dump all of the ingredients into a food processor and puree. Even though it’s quick and easy to make, make the dip a day or two ahead to save time. It can be made to serve four (half recipe), or doubled or tripled to serve a crowd.
Buy these ingredients ahead of time and make a batch when needed. Here's what to buy, and some you probably already have:
- Wild smoked salmon
- Cottage cheese
- Cream cheese
- Fresh dill (optional)
- Smoked paprika (or regular)
Serve with cool cucumber slices, crackers, baguette slices, bell pepper strips or endive leaves.
Use smoked salmon dip for everything from everyday snacking to casual entertaining and holiday gatherings. Watching the big game with the gang? Whip up a batch of this dip. Friends coming over? Invited over and asked to bring an appetizer? You get it. It works for almost every occasion.
How to Upscale It
If you want to go upscale for a party (maybe for holidays), use a piping bag with a star tip. Using a piping bag is also a great way to hold it in the refrigerator. Pipe onto cucumber slices, into endive spears, in little baked phyllo cups or onto crostini. Use lemon zest, capers, red onion and fresh dill as garnish and beautiful flair.
How to Store
Salmon dip will keep 3-4 days tightly covered and refrigerated.
For another seafood-based appetizer (always a hit at catered parties) try these mini baked crab cakes.
Easy Smoked Salmon Dip
Smoked Salmon Dip
- 6 ounces smoked salmon
- 8 ounces cottage cheese
- 8 ounces cream cheese
- 2 tablespoons horseradish
- 1 lemon, juiced
- 2 teaspoons smoked or regular paprika
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- ½ teaspoon smoked or regular ground black pepper
- Capers, drained
- finely diced red onion
- Smoked paprika
- lemon zest
- dill fronds
- Place all ingredients in the bowl of a food processor and puree until smooth. Refrigerate overnight or until ready to serve.
- For serving, place in a bowl for spreading and dipping surrounded by your choice of veggies, crackers or crostini.
Originally published March 4, 2013