Description
This creamy smoked salmon dip comes together in 10 minutes with whipped cream cheese, fresh dill, lemon, and lox. Perfect for parties, brunch, or spreading on bagels!
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)
- crackers, bread, and/or veggies for serving
Instructions
- Using a hand mixer, whip cream cheese and lemon juice together until smooth.
- Cut up lox into small pieces.
- Add onion and dill to the lemon cream cheese and stir to combine.
- Fold smoked salmon into the cream cheese mixture and chill in the refrigerator for at least 30 minutes.
- Serve with crackers or bread.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze — the cream cheese texture changes when thawed, and it won’t be the same.
Ingredients: Both cold-smoked salmon (lox) and hot-smoked salmon work in this recipe, but they behave very differently. Lox is silkier with a brighter flavor and stays in pieces; hot-smoked salmon is flakier, more intensely smoky, and more delicate. If you go the hot-smoked route, fold it in with a very light hand.
Prep Ahead: This dip is actually better made up to 24 hours ahead — the flavors meld and deepen as it sits. Make it the night before your party and just pull it out 15 minutes before serving.
Tools: A hand mixer is the move here — it gets the cream cheese perfectly fluffy and smooth in a way stirring by hand just can’t replicate. Highly recommend.