Smoked Salmon Dip


This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.

Smoked salmon dip with crostini and white wine
Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Active Time:
10 mins
Total Time:
10 mins


  • 1 large (2 ounces) shallot, quartered

  • 8 ounces cold-smoked salmon

  • .3333 cup mayonnaise

  • .3333 cup sour cream

  • 4 ounces cream cheese, softened

  • 2 teaspoons grated lemon zest plus 2 tablespoons fresh juice (from 1 large lemon)

  • 2 tablespoons chopped fresh chives, plus more for garnish

  • 1 tablespoon chopped fresh dill, plus more for garnish

  • 2 teaspoons drained non-pareil capers, coarsely chopped

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Pita chips or bagel chips


  1. Pulse shallot in a food processor until finely chopped, about 12 pulses. Add salmon; pulse until mixture is finely chopped, 8 to 10 pulses. Transfer half of the mixture (3/4 cup) to a large bowl, and set aside. Add mayonnaise, sour cream, cream cheese, lemon zest, and lemon juice to remaining salmon in food processor; process until mixture is smooth and creamy, about 20 seconds, stopping occasionally to scrape down sides of bowl.

  2. Transfer creamy salmon mixture to finely chopped salmon mixture in large bowl. Add chives, dill, and capers; gently fold ingredients together until incorporated. Season to taste with salt and pepper. Transfer dip to a serving bowl. Garnish with additional chives and dill. Serve.

Make Ahead

Dip may be stored in an airtight container in refrigerator up to 1 week.

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