Description
A creamy smoked salmon dip made with fresh herbs, lemon, and capers – perfect for effortless entertaining and make-ahead hosting.
Ingredients
Scale
- 8 ounces full-fat cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 4 – 5 ounces smoked salmon, finely chopped
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon capers, finely chopped
- 2 1/2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 2 teaspoons Dijon mustard
- Freshly cracked black pepper, to taste
- Pinch of sea salt
Instructions
- In a medium bowl, whip the softened cream cheese until completely smooth and free of lumps.
- Fold in the sour cream (or Greek yogurt) until the mixture is light and creamy.
- Stir in the smoked salmon, lemon juice, lemon zest, capers, dill, chives, and Dijon mustard until evenly combined.
- Season with freshly cracked black pepper and a small pinch of sea salt, tasting as you go.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- For extra richness, drizzle olive oil over the top before serving.
- Add 1/2 teaspoon prepared horseradish for a sharper bite.
- Let sit at room temperature briefly for best texture.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Category: Hors d'oeuvre
- Method: No-Cook
- Cuisine: American