Creamy Smoked Salmon Dip
Creamy Smoked Salmon Dip
Ingredients
- 1 tablespoon shallot, heaping, minced
- 2 tablespoons chives, chopped
- 1 tablespoon dill, chopped
- 1 lemon, for juice
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon Worcestershire sauce, or preferred pepper sauce, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/8 teaspoon salt, a pinch, to taste
- 6 ounces smoked salmon, hot smoked recommended, flaked
Instructions
- 1
Prepare the aromatics and herbs: Finely mince the shallot, chop the fresh chives, and chop the fresh dill. Slice the lemon in half for juicing.
⏱️ 5 min
- 2
Cream the cheese base: In a stand mixer fitted with the paddle attachment, add the 8 ounces of softened cream cheese. Beat on medium speed until it becomes smooth and creamy, about 1-2 minutes.
⏱️ 2 min
- 3
Combine wet ingredients: To the creamy cream cheese, add the 1/2 cup of sour cream and 1/2 cup of mayonnaise. Squeeze in about 1 tablespoon of fresh lemon juice from the sliced lemon. Add 1/2 teaspoon of Worcestershire sauce (or your preferred pepper sauce), 1/4 teaspoon of freshly ground black pepper, and a pinch of salt.
⏱️ 3 min
- 4
Mix the base: Beat all these ingredients together in the stand mixer on low to medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
Add salmon and herbs: Flake the smoked salmon by hand, ensuring to remove any skin or bones. Add the flaked smoked salmon, minced shallots, chopped chives, and chopped dill to the mixture in the stand mixer.
⏱️ 2 min
- 6
Final mix: Mix all ingredients on a low speed until just combined. Be careful not to overmix, as this can break down the salmon too much.
⏱️ 1 min
- 7
Serve: Transfer the creamy smoked salmon dip to a serving bowl. Garnish with extra fresh herbs if desired. Serve immediately with kettle chips, crackers, or bagels.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Smoked Salmon Dip
- 1 tablespoon shallot, heaping, minced
- 2 tablespoons chives, chopped
- 1 tablespoon dill, chopped
- 1 lemon, for juice
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon Worcestershire sauce, or preferred pepper sauce, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1/8 teaspoon salt, a pinch, to taste
- 6 ounces smoked salmon, hot smoked recommended, flaked
Instructions
- 1
Prepare the aromatics and herbs: Finely mince the shallot, chop the fresh chives, and chop the fresh dill. Slice the lemon in half for juicing.
⏱️ 5 min - 2
Cream the cheese base: In a stand mixer fitted with the paddle attachment, add the 8 ounces of softened cream cheese. Beat on medium speed until it becomes smooth and creamy, about 1-2 minutes.
⏱️ 2 min - 3
Combine wet ingredients: To the creamy cream cheese, add the 1/2 cup of sour cream and 1/2 cup of mayonnaise. Squeeze in about 1 tablespoon of fresh lemon juice from the sliced lemon. Add 1/2 teaspoon of Worcestershire sauce (or your preferred pepper sauce), 1/4 teaspoon of freshly ground black pepper, and a pinch of salt.
⏱️ 3 min - 4
Mix the base: Beat all these ingredients together in the stand mixer on low to medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
Add salmon and herbs: Flake the smoked salmon by hand, ensuring to remove any skin or bones. Add the flaked smoked salmon, minced shallots, chopped chives, and chopped dill to the mixture in the stand mixer.
⏱️ 2 min - 6
Final mix: Mix all ingredients on a low speed until just combined. Be careful not to overmix, as this can break down the salmon too much.
⏱️ 1 min - 7
Serve: Transfer the creamy smoked salmon dip to a serving bowl. Garnish with extra fresh herbs if desired. Serve immediately with kettle chips, crackers, or bagels.