Make your own Smoked Salmon Dip in just 5 minutes with this easy recipe for a low-carb and keto appetizer option! Salmon is quickly mixed with cream cheese, yogurt, lemon, dill, and chives. Prep this snack ahead of time to make your next holiday party a breeze.

A cracker scooping smoke salmon dip out of a grey bowl.

Smoked salmon is one of those specialty food items I do not really ever think about until one of the following occurs:

  • We are throwing a Christmas or New Year’s party or weeknight get-together and need a few snack foods.
  • The hubby and I go on a backpacking trip and enjoy it the first night before it gets too warm without refrigeration.
  • When we get bagels and the epic combo of smoked salmon and cream cheese is on the menu.
  • Those times I am STARVING in the grocery store, see the smoked salmon packages, and devour it as I walk through the store in an attempt to avoid buying everything on the aisles.

Then something occurred to me, why not turn this delightful delicacy into a smoked salmon dip?  Combine the creaminess of the cream cheese, the smokiness of the smoked salmon, and the freshness from a bit of dill and lemon zest!

And do you want to know the best part??  I have made this smoked salmon dip full of dairy as well as dairy-free and they both came out incredible!  Not to mention, it is low-carb, gluten-free, and a great appetizer recipe for guests on a keto diet when served with celery sticks or bell peppers.

So if you are in need of a super quick, but kind of fancy dip or appetizer to bring to an upcoming party, look no further than this salmon dip recipe! 

Wild sockeye smoked salmon, lemon, dill, dairy-free cream cheese and yogurt for a smoked salmon dip recipe.

Ingredients

The simple ingredients you need to make this smoked salmon dip recipe include:

  • Wild Smoked Salmon. Feel free to use Nova, Sockeye, or any other kind you enjoy the taste of on its own. Cold-smoked salmon will have a more fresh flavor, while hot-smoked has a more smoky taste.
  • Yogurt. Make sure you get plain, unflavored yogurt. Greek, regular, or dairy-free are all great options.
  • Cream Cheese. The cream cheese in a block or a dairy-free variety (like Daiya’s or Kite Hill’s) work equally as well.
  • Lemon Juice and Zest. Fresh lemons are ideal, but bottled lemon juice is a good substitute.
  • Fresh Dill. A necessity for this recipe for the best results!
  • Chives. If you are unable to find fresh chives, swap them out for green onions.
  • Seasonings. Salt, pepper, and paprika help to complement the other flavors.

How to Make

The basic steps for making smoked salmon dip are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Mix the Base

Measure out the cream cheese, yogurt, lemon juice, and lemon zest into to the bowl of a large food processor. Process for 20-30 seconds, scraping down the sides halfway through.

Two photos showing how to make smoked salmon dip in a food processor with cream cheese, smoked salmon, dill, yogurt, and lemon.

Add the Flavor

Toss in the dill, salt, smoked salmon, chives, and paprika into the mixer. Pulse 5-10 times, or until the ingredients are well incorporated.

Pulse longer for a smoother consistency, or shorter for more chunks throughout.

Serving

Transfer to a serving bowl and garnish with chives. Enjoy immediately or refrigerate the smoked salmon dip until ready to serve.

Here are a few options of what to pair with the dip:

  • Gluten-free and/or grain-free crackers
  • Pita chips
  • Bagel chips
  • Celery sticks
  • Baguette slices
  • Bell peppers
  • Carrots

You can even serve this smoked salmon dip as a spread on bagels or some bread and turn it into a delightful sandwich!

A bowl full of smoked salmon dip next to a plate full of crackers.

Meal Prep and Storage

  • To Prep-Ahead: Mix up the dip completely and refrigerate until ready to serve.
  • To Store: Salmon dip will last for up 1 week if stored in an airtight container in the refrigerator. However, if you used cold smoked salmon the dip will only last for up to 3 days.
  • To Freeze: Seal the dip in an airtight container for up to 3 months in the freezer and let thaw in the refrigerator for a day or two before serving. If it separates just give it a few good stirs and it will be good to go!

FAQs

What tastes good with smoked salmon?

So many foods go with smoked salmon including bread, cheeses, asparagus, eggs, dill, capers, and cucumber.

What is salmon spread?

Salmon spread is similar to smoked salmon dip in that they are both made with cream cheese, lemon, and dill. However the spread also includes horseradish.

How long is smoked salmon good for once opened?

Once smoked salmon has been opened it should be refrigerated and consumed within 1 week.

A grey bowl full of salmon dip recipe with crackers.

Expert Tips and Tricks

  • Taste test. Make sure you enjoy the flavor of the smoked salmon you use on its own.
  • Get the real thing. Fresh lemon juice, dill, and chives really liven up this dip.
  • Do more than dip. Spread this recipe on bagels or load it on sandwiches.
  • Give it a stir. If it separates as it rests simply mix it all back together before serving.

More Appetizer Recipes

If you need a few more holiday party appetizers, here are others you might enjoy:

Cranberry Brie Bites

Caprese Skewers

Crab Cakes

Shrimp Cocktail

Southern Corn Fritters

Air Fryer Zucchini Chips

Texas Caviar

Blueberry Goat Cheese Log

Tap stars to rate!

4.50 from 4 votes

Smoked Salmon Dip

Make your own Smoked Salmon Dip in just 5 minutes with this easy recipe for a low-carb and keto appetizer option! Prep this snack ahead of time to make your next holiday party a breeze.
A grey bowl full of salmon dip that is topped with smoked salmon and dill.
Yield 12 servings
Prep 5 minutes
Total 5 minutes

Ingredients 

  • 8 oz. cream cheese softened, or dairy-free cream cheese*
  • 5 oz. yogurt plain, or dairy-free yogurt
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 2 Tbsp. dill finely chopped
  • ¼ tsp. salt
  • 4 oz. wild smoked salmon roughly chopped
  • 1 Tbsp. chives finely chopped, or green onions
  • tsp. paprika

Instructions 

  • Add cream cheese, yogurt, lemon juice, and lemon zest to the bowl of a large food processor. Process for 20-30 seconds, scraping down the sides halfway through.
  • Add dill, salt, smoked salmon, chives, and paprika. Pulse 5-10 times, or until ingredients are well incorporated.
  • Serve immediately or refrigerate smoked salmon dip until ready to serve. Sprinkle with additional chives and serve with crackers, celery, or carrots. Enjoy!

Tap stars to rate!

4.50 from 4 votes

Video

Notes

  • You can also use a dairy-free cream cheese spread (Daiya and Kite Hill make some) and a dairy-free yogurt.
  • Nutrition facts are calculated without crackers, celery, or carrots.
  • To Store: Salmon dip will last for up to two weeks if stored in an airtight container in the refrigerator. However, if you used cold smoked salmon the dip will only last for up to 3 days.
  • To Freeze: Seal the dip in an airtight container for up to 3 months in the freezer and let thaw in the refrigerator for a day or two before serving. If it separates just give it a few good stirs and it will be good to go!

Nutrition

Calories: 84kcal, Carbohydrates: 1g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 181mg, Potassium: 82mg, Sugar: 1g, Vitamin A: 545IU, Vitamin C: 3.8mg, Calcium: 40mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

    1. Yay! So happy you enjoyed it. It’s one of our faves, too! Thanks for taking the time to leave a comment, Lisa 🙂