Description
A creamy and flavorful smoked salmon dip made with cream cheese, lemon juice, red onion, and fresh dill. Perfect for serving with crackers, bread, or veggies as a delicious appetizer or snack.
Ingredients
Scale
Dip Ingredients
- 8 oz. cream cheese, softened
- 2 Tbsp. lemon juice
- 2 Tbsp. minced red onion
- 2 Tbsp. chopped fresh dill
- 6 oz. cured smoked salmon (lox)
Serving Suggestions
- Crackers, bread, and/or veggies for serving
Instructions
- Whip cream cheese and lemon juice: Using a hand mixer, whip the softened cream cheese and lemon juice together until the mixture is smooth and creamy.
- Prepare smoked salmon: Cut the cured smoked salmon (lox) into small, bite-sized pieces to ensure even distribution in the dip.
- Add onion and dill: Stir the minced red onion and chopped fresh dill into the lemon cream cheese mixture until fully combined.
- Fold in smoked salmon: Gently fold the cut smoked salmon pieces into the cream cheese mixture, taking care to keep the texture light and fluffy.
- Chill the dip: Transfer the dip to a container and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
- Serve: Serve the chilled smoked salmon dip with crackers, bread, or fresh vegetables for dipping.
Notes
- Use high-quality smoked salmon for the best flavor; both hot-smoked and cold-smoked are excellent but offer different textures.
- Full-fat cream cheese delivers the creamiest and richest dip.
- The dip can be made up to 24 hours in advance to deepen the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- A hand mixer is recommended for whipping the cream cheese to achieve a fluffy texture, but it’s optional.
- Serve with your choice of crackers, bread, or fresh vegetables for variety.
