Description
This easy smoked salmon dip combines creamy textures with smoky, tangy flavors, making it a perfect appetizer for gatherings or a tasty spread for crackers and fresh vegetables. Featuring cream cheese, sour cream, smoked salmon, and flavorful additions like capers, lemon, and horseradish, this dip is both simple to prepare and delicious.
Ingredients
Scale
Dip Ingredients
- 1 8-ounce package cream cheese, softened
- ½ cup sour cream
- 4 ounces smoked salmon, roughly chopped and divided
- 2 tablespoons capers, drained
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika
- ½ teaspoon horseradish or prepared wasabi
- 1 teaspoon chives, chopped
To Serve
- Vegetables (e.g., celery sticks, cucumber slices, bell pepper strips)
- Crackers
Instructions
- Prepare the Base: Place softened cream cheese, sour cream, half of the smoked salmon, lemon juice, lemon zest, smoked paprika, and horseradish into a food processor. Pulse just until the mixture is slightly chunky but well combined to maintain some texture.
- Combine Remaining Ingredients: Scrape the dip into a serving bowl. Fold in the remaining roughly chopped smoked salmon and half of the drained capers carefully without overmixing to keep chunks visible.
- Garnish and Chill: Garnish the dip with the remaining capers and chopped chives. Refrigerate the dip until ready to serve to allow flavors to meld and the dip to firm up slightly.
- Serve: Serve chilled with an assortment of crispy vegetables and crackers for dipping.
Notes
- Storage: Store any uneaten dip in an airtight container in the refrigerator for up to 5 days.
- For a spicier kick, increase horseradish or substitute with wasabi.
- Use fresh chives for best flavor, or substitute with green onions if unavailable.
- Adjust smoked paprika to your taste preference for smokiness intensity.
