Smoked Salmon Dip

published Nov 29, 2023
Smoked Salmon Dip Recipe

This easy dip is made with a blend of whipped cream cheese, sour cream, Greek yogurt, and lots of fresh dill.

Serves4 to 6

Makes2 1/2 cups

Prep10 minutes

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Overhead view of smoked salmon dip in a neutral bowl on a platter with veggies and ritz crackers.
Credit: Photo: Vicky Wasik ; Food Stylist: Kelli Foster

Smoked salmon dip is high on my list of favorite dips. Here, smoky salmon is incorporated into a tangy cream cheese-based mixture. It’s perfect for swiping on toast or serving with buttery crackers — or even smearing on toasted bagels!

It takes almost zero effort to make — simply add all the ingredients into a food processor and blend. That’s it! It’s so easy that you can always whip it up for a casual hangout or an upscale gathering. Just be sure to make enough because I guarantee you it will be gone fast — especially with a hungry crowd. 

What Is Smoked Salmon Dip Made Of?

This dip is made with smoked salmon, of course. The base is a combination of whipped cream cheese, sour cream, and plain Greek yogurt. A blend of these three dairy products creates a creamy yet airy foundation that pairs perfectly with smoked salmon. A squeeze of fresh lemon juice, lemon zest, and some slightly sweet rice vinegar adds balance.

Credit: Photo: Vicky Wasik ; Food Stylist: Kelli Foster

How to Make Smoked Salmon Dip

  • Add ingredients to the food processor and pulse. The key to making smoked salmon dip is not to overprocess it. You want big chunks of smoked salmon mixed into the creamy, tangy dip. So, once you add freshly squeezed lemon juice, whipped cream cheese, sour cream, Greek yogurt, rice vinegar, and salt to a food processor, pulse just until it’s fully combined. 
  • Add smoked salmon and finish pulsing. Then, add cold-smoked salmon directly to the food processor bowl, and pulse it just to break it up into pieces. There might be some big chunks left, but that’s fine. Fold in the freshly chopped scallions and dill. 

What Is Smoked Salmon Dip Good With?

Smoked salmon dip is fantastic with any type of cracker like rice crackers, buttery Ritz crackers, or Saltine crackers. You can also serve it over toast or toasted bagels for a heartier meal, or put it on top of slices of cucumber or serve it with celery sticks for dipping. The possibilities are endless!

Smoked Salmon Dip Recipe

This easy dip is made with a blend of whipped cream cheese, sour cream, Greek yogurt, and lots of fresh dill.

Prep time 10 minutes

Makes 2 1/2 cups

Serves 4 to 6

Nutritional Info


  • 1

    medium lemon

  • 8 ounces

    whipped cream cheese

  • 1/4 cup

    sour cream

  • 1/4 cup

    plain Greek yogurt

  • 1 tablespoon

    rice vinegar

  • 1 teaspoon

    kosher salt

  • 8 ounces

    cold-smoked salmon

  • 3

    medium scallions

  • 1/4

    medium bunch fresh dill

  • Crudités and potato chips, for serving


  1. Finely grate the zest of 1 medium lemon into a food processor fitted with the blade attachment (about 1 teaspoon). Juice the lemon (about 3 tablespoons) and add to the food processor. Add 8 ounces whipped cream cheese, 1/4 cup sour cream, 1/4 cup plain Greek yogurt, 1 tablespoon rice vinegar, and 1 teaspoon kosher salt. Pulse until combined, 4 to 5 (1-second) pulses.

  2. Evenly scatter 8 ounces cold smoked salmon into the food processor. Pulse until the smoked salmon is fully incorporated and the spread is smooth and spreadable, 4 to 5 (1-second) pulses. Transfer to a medium bowl.

  3. Finely chop 3 medium scallions (about 1/2 cup). Finely chop the fronds and tender stems from 1/4 medium bunch fresh dill until you have 1/4 cup. Add the scallions and dill to the dip and fold together with a flexible spatula until combined. Serve with crudités and potato chips.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Stir before serving.