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    Home » Recipes » the daniel plan

    Creamy Easy Smoked Salmon Dip

    Published: May 17, 2020 · Last Updated: Jun 8, 2022 · Leave a Comment

    9251 shares
    Jump to Recipe

    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.

    Easy smoked salmon dip | AFoodCentricLife.com
    Creamy peach colored smoked salmon dip in a green bowl.

    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!

    Jump to:
    • How to Make
    • Ingredients
    • Tools
    • Serving Ideas
    • How to Upscale It
    • How to Store
    • Related Recipes
    • 📖 Recipe

    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.

    smoked salmon dip.
    Creamy smoked salmon dip with crackers and cucumbers.

    Ingredients

    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
    • Horseradish
    • Lemon
    • Fresh dill (optional)
    • Smoked paprika (or regular)

    Tools

    A food processor is needed to serve as a dip. If you are piping, find reusable piping bags here, disposable piping bags here, and star tips here.

    smoked salmon dip | afoodcentriclife.com

    Serving Ideas

    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.

    Easy smoked salmon dip|AFoodCentricLife.com
    Smoked salmon dip piped onto crostini.

    How to Store

    Salmon dip will keep 3-4 days tightly covered and refrigerated.

    Related Recipes

    For another seafood-based appetizer (always a hit at catered parties) try these mini baked crab cakes.

    📖 Recipe

    Easy smoked salmon dip | AFoodCentricLife.com

    Easy Smoked Salmon Dip

    If you enjoy smoked salmon, you will love this easy smoked salmon dip. Whips together in minutes for appetizers and snacking. Serve with raw veggies, crispy crostini or crackers. Endive leaves make good dippers too.
    Print Recipe Rate Recipe
    No ratings yet
    Prep Time: 10 minutes
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: dip, smoked salmon, snack appetizer, spread
    Servings: 8
    Calories: 154kcal

    Ingredients

    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

    Garnish Options

    • Capers, drained
    • finely diced red onion
    • Smoked paprika
    • lemon zest
    • dill fronds

    Instructions

    • 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.

    Nutrition

    Calories: 154kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 377mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

    Originally published March 4, 2013

    Jump to:
    • How to Make
    • Ingredients
    • Tools
    • Serving Ideas
    • How to Upscale It
    • How to Store
    • Related Recipes
    • 📖 Recipe
    « Homemade Taco Seasoning Mix and Ways to Use It
    Creamy Lemon Tahini Dressing »

    Reader Interactions

    Comments

    1. Sally says

      March 04, 2013 at 3:28 pm

      Sally, I made this to take to my parents for Christmas…but because we were transporting this along w/ a ham, i chose to prepare it as a dip, w/ the capers, onions and dill lined on top. It was a big hit! I doubled it and left some behind for morning bagels the next day. Thank you!!!

      Reply
    2. Laurie Jesch-Kulseth says

      March 04, 2013 at 3:31 pm

      My parents are coming for Easter brunch and they love salmon! Thanks for the great appetizer idea 🙂

      Reply
    3. Michelle K says

      March 04, 2013 at 3:32 pm

      They were GREAT! YUM! Thanks for bringing them.

      Reply
    4. Sally says

      March 04, 2013 at 3:34 pm

      Sally, this is delicious!Thank you for sharing! I will be making this appetizer for my cocktail party next weekend!

      Reply
    5. Stephanie says

      March 04, 2013 at 3:35 pm

      FANTASTIC FLAVORS but TOO THIN – help!

      This firmed up nicely overnight in the refrigerator, but on removing it from the cold refrigerator and loading the pastry bag, the mousse becomes too thin and unsuitable for piping.

      How can I thicken the mousse so it can be piped onto crostini within the next 4 hours?

      Help & Thank you!

      Reply
      • Sally says

        March 04, 2013 at 3:36 pm

        Hi Stephanie. I’m not sure what went wrong for you. I’ve not had that happen. Maybe the cottage cheese was too juicy? I’d add more cream cheese until it’s thicker. Taste and add more seasoning (lemon, smoked paprika, etc). If you lose to much of the salmon flavor, add more salmon. Put it all back in the food processor and process to combine. Let me know what happens. You can always skip piping and place in a nice bowl or crock to serve as a spread.

        You might try draining the cottage cheese in a fine strainer or through cheese cloth. I’ve not had to do that. In the future, try another brand of cottage cheese. They do vary.

        Reply
    6. Janel says

      March 04, 2013 at 5:32 pm

      The meat market behind our house just started selling smoked salmon. They make great homemade jerky, so I'm hoping the fish will be as good. Can't wait to try it in your dip.

      Reply
    7. Madonna/aka/Ms. Lemon says

      March 04, 2013 at 6:25 pm

      Sally, This is so beautiful piped. I think this has a lot of wow factor. I like the idea of using cottage cheese, but only after a whirl around the food processor. I use it in place of ricotta if I can't find the good stuff. And yes on the Persian cukes.

      Reply
      • Sally says

        March 04, 2013 at 8:08 pm

        You are right Madonna, it is beautiful piped. But so many people just are not going to deal with a piping bag (even though I love to pipe stuff because they are fun to work with). Most often I make it just like this, as a quick dip. So easy. The smoked spices are just fantastic. Sure, to insure a really smooth dish you could puree the cottage first, then add the cream cheese. The ricotta is an interesting idea and I'll bet would work well. Yep, love those sweet, crunchy Persian cucumbers! As they are quite small, cut them on long diagonal slices to get a decent size piece to dip.

        Reply
    8. Dave Duckwitz says

      March 05, 2013 at 8:07 am

      This is one of my absolute favorites! Soooo tasty I could eat the entire bowl all by myself!! Love it!

      Reply
    9. Julia | JuliasAlbum.com says

      March 09, 2013 at 4:57 pm

      This is such a delicious recipe, and so timely: I've been looking to makes something different with smoked salmon aside with usual breakfast stuff and pasta. I happen to have a lot of smoked salmon in my freezer as my husband ordered 30 pounds of seafood a couple of months ago. Just pinned it!

      Reply
    10. Robin says

      May 17, 2013 at 6:03 am

      How far in advance may I pipe unto toast points? Beautiful presentation!

      Reply
      • Sally says

        May 21, 2013 at 11:04 am

        Hi Robin, not too far ahead as the toasts or crostini may get soggy if they sit for too long. I usually do it very close to serving time, maybe 30 minutes ahead.

        Reply
    11. Peter @Feed Your Soul Too says

      July 12, 2013 at 10:54 am

      This looks awesome and I love smoked salmon. I like how you paired it with the other ingredients. I featured it on my Friday Five - Smoked addition over @ Feed Your Soul Too - http://www.feedyoursoul2.com/2013/07/friday-five-smoked-addition.html

      Reply
      • Sally says

        February 04, 2014 at 7:59 pm

        Thanks Peter! Hope it was enjoyed!

        Reply
    12. Abby Foster (aunt Sally's favorite niece) says

      February 04, 2014 at 7:12 pm

      You made this while I was visiting. Absolutely fantastic love it.

      Reply

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