Description
A creamy and flavorful smoked salmon dip that’s perfect for entertaining or a simple snack. Made with cream cheese, mayo, fresh herbs, lemon, and smoked salmon, this no-cook dip is easy to prepare using a food processor for a smooth, luscious texture.
Ingredients
Scale
Main Ingredients
- 8 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 5 ounces smoked salmon
- Salt & pepper to taste
Instructions
- Prepare Ingredients: If your smoked salmon is frozen, allow it to thaw completely at room temperature. Remove the cream cheese from the refrigerator at least 30 minutes before starting to let it soften, and chop all fresh herbs—dill, chives, and parsley.
- Mix Base Ingredients: In a food processor, combine the softened cream cheese, mayonnaise, lemon juice, lemon zest, Worcestershire sauce, Dijon mustard, and chopped herbs. Process until the mixture is smooth and well combined.
- Add Smoked Salmon: Add the smoked salmon to the food processor and pulse until the salmon is fully incorporated but still retains some texture. Taste the dip and season with salt and pepper as needed, and adjust lemon juice if more acidity is desired.
- Chill the Dip: Transfer the dip to a serving bowl and chill in the refrigerator for 30 to 60 minutes to allow flavors to meld. Be aware that chilling longer will firm up the dip.
Notes
- Use full-fat cream cheese for the creamiest texture.
- If you prefer a chunkier dip, pulse the salmon less to retain some bite.
- This dip pairs wonderfully with bagels, crackers, or fresh vegetable crudités.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and low-carb.
