Smoked Salmon Dip

Original Post: https://www.evolvingtable.com/?p=37557

A grey bowl full of salmon dip that is topped with smoked salmon and dill.

4.50 from 4 votes

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.

Prep Time5

Total Time5

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Author: Jennifer Deppa

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
⅛ 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!

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