Smoked Salmon Dip

This creamy dip infused with dill and other savory flavors is equally at home on a bagel or a carrot stick.

Smoked Salmon Dip

This is a dip that you'll be happy to have in your fridge, for company or for yourself. Smoked salmon and its best friend, cream cheese, make up the base, with a touch of sour cream for lightness and tang. Vanns Dillweed and Chesapeake Bay Seafood Seasoning add a refreshing spice, and capers top it all off, cutting the richness of the salmon and cream cheese with their briny flavor. This dip pairs beautifully with crudites and crackers, but would work wonderfully as a schmear on a bagel or as a sandwich spread.

Spices used in this recipe

Dill Weed
Chesapeake Bay Seafood Seasoning
Salt, Kosher
Peppercorns, Black
Paprika, Smoked Spanish



  1. Using a stand mixer or handheld mixer, mix the cream cheese in a medium bowl until completely smooth. Add the sour cream, lemon juice, dillweed, capers, Chesapeake Bay Seafood Seasoning, salt, and pepper and mix until evenly combined. Stir in the chopped salmon and taste, adjusting seasonings if necessary.
  2. Refrigerate for at least 2 hours before serving to allow flavors to meld. Serve with a sprinkle of chopped capers and Smoked Spanish Paprika (if desired) on top. Crispbreads, crackers, and crudites all go beautifully with this dip. You can also use it as a sandwich spread with some sliced cucumbers and radishes to add crunch. And if for some reason you end up with leftovers that you don’t want to use as a dip or spread, stir a few tablespoons into some soft scrambled eggs towards the end of their cooking time for a breakfast treat.

Makes about 3 cups. 

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