Creamy Smoked Salmon Dip with Dill
A creamy no cook dip of smoked salmon, cream cheese, sour cream, dill, and lemon, blended in a food processor.
Equipment
- Food processor
- Spatula
- Serving bowl
Ingredients
Main Ingredients
- 7 oz smoked salmon or smoked trout
- 7 oz full fat cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh dill plus extra for garnish
- ½ cloves garlic minced
- 1 ½ tsp lemon zest from 1 lemon
- 1 tbsp lemon juice plus more to taste
- 1 pinch black pepper
Instructions
Cooking
- Blend. Add the salmon, cream cheese, sour cream, mayonnaise, dill, garlic, zest, and 1 tablespoon lemon juice to a food processor.
- Process. Blend on high for about 10 seconds, scraping the sides, until fairly smooth.
- Adjust. Taste, then add lemon juice or pepper as needed. Skip added salt unless the dip needs it.
- Serve. Spoon into a bowl, garnish with dill and lemon slices, and chill until needed.
Notes
Substitutions: Smoked trout works in place of salmon. Greek yogurt can replace the sour cream and mayonnaise.
Tips: Pulse for a chunkier dip. Start with less lemon juice and add to taste.
Storage: Refrigerate for 3 to 4 days. Do not freeze.