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This smoked salmon dip recipe has a rich, creamy, and smoky flavor! Wow everyone with this crowd-pleasing party snack.

Smoked Salmon Dip
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Need a fun party dip? Let us introduce you to this Smoked Salmon Dip recipe! This creamy dip has a bit of a retro vibe, which makes it all the more endearing (we think). Our recipe uses a bit of Greek yogurt for a healthier spin. But it’s still chock full of rich flavor: hearty cream cheese, punchy Dijon, and that intensely smoky flavor that only fresh smoked salmon brings. Mix it up in 5 minutes, and it’s good for days in the fridge. It also works as a smoked salmon spread: it’s a perfect party snack!

Ingredients in smoked salmon dip

This smoked salmon dip recipe is great for entertaining, and a fun way to use up leftover smoked salmon (which is why we created this recipe!). You need just a handful of ingredients and the dip comes out with massive flavor. In fact, you barely need much of it to feel satisfied because the flavor is so intense! Here’s what you’ll need:

  • Smoked salmon: We prefer cold-smoked salmon (with a soft texture) here to hot-smoked salmon (which is flaky and more like cooked salmon).
  • Greek yogurt: using it in combination with cream cheese cuts some of the calories but none of the flavor
  • Cream cheese
  • Dijon mustard
  • Green onion
  • Fresh dill

Give everything but the salmon a whiz in the food processor first. Then add the salmon and pulse until you get the desired texture! We like ours fairly textured but with most of the salmon blended in.

Smoked salmon dip

The salmon should flavor the dip (no salt needed)

A fun thing about smoked salmon: it’s very salty, so it should flavor the entire dip! No extra salt needed here. But all types of smoked salmon vary. Taste the dip and if the flavor doesn’t sing, add a few pinches of salt and blend again. You can also add black pepper if that’s your thing (it’s ours).

Smoked salmon

What to dip in smoked salmon dip

This type of creamy dip is great with crackers or bread, which pair best with the richness of the smoked salmon dip. But this recipe also works well with vegetables because the flavor is quite strong. Here are a few of our favorite items to dip into this pool of beauty:

  • Crackers or gluten-free crackers (we like Nut-Thins)
  • Crostini (purchased or homemade)
  • Pita chips (purchased or homemade)
  • Plantain chips
  • Potato chips
  • Pretzels or pretzel chips
  • Melba toasts
  • Carrots, celery or bell pepper slices

Variation: use it as a spread!

This recipe is dual-purpose: you can also use it as a smoked salmon spread! Spread this dip onto baguette slices, rye toasts, or even as a sandwich spread. It makes delicious appetizer toasts or as a way to spice up your lunches! Go to Smoked Salmon Spread.

Smoked Salmon Dip

More smoked salmon recipes

We created this smoked salmon dip recipe when we had a surplus of smoked salmon (yes, you guessed it: Costco!). Here are some fun Smoked Salmon Recipes to use this tasty treat:

This smoked salmon dip recipe is…

Gluten-free and pescatarian.

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Smoked Salmon Dip

Smoked Salmon Dip

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x


This smoked salmon dip recipe has a rich, creamy, and smoky flavor! Wow everyone with this crowd-pleasing party snack.


  • ¾ cup Greek yogurt
  • 4 ounces cream cheese (half package)
  • 1 tablespoon Dijon mustard
  • 2 green onions, chopped
  • 1 tablespoon fresh dill, chopped
  • 6 ounces smoked salmon*


  1. Place the Greek yogurt, cream cheese, Dijon mustard, chopped green onion, and chopped dill in a food processor and blend until combined and creamy.
  2. Add the smoked salmon torn into pieces. Pulse until it integrates into the dip (you can make it slightly chunky or smooth). Taste: the smoked salmon should be salty enough to season the dip. If not, add a pinch or two of salt. Serve immediately or refrigerate up to 4 days (assuming the smoked salmon is freshly opened).


*If you’re using very salty smoked salmon, you can add 4 to 5 ounces salmon first, then add more if desired. Ours was very salty, but we liked the flavor with 6 ounces.

  • Category: Appetizer
  • Method: Food processor
  • Cuisine: Appetizer
  • Diet: Gluten Free

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!