Smoked Salmon Dip with Dill, Capers and Lemon (Easy Make-Ahead Holiday Appetizer)

Why you’ll love it

• No cooking: just stir, chill and serve, which frees up the oven for the rest of the holiday menu.
• Bagel-and-lox flavor: smoky salmon, dill, capers and red onion in every creamy bite.
• Better made ahead: the flavors blend overnight, so it is one less thing to do on party day.

Quick facts

Ingredients

For the dip

• 8 oz (225 g) full-fat cream cheese, softened at room temperature
• 1/2 cup (120 g) sour cream
• 1 tbsp mayonnaise
• 6 oz (170 g) cold-smoked salmon (lox-style), finely chopped
• 2 tbsp finely chopped fresh dill
• 1 tbsp capers, drained and roughly chopped
• 2 tbsp finely minced red onion or shallot
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp prepared horseradish
• 1/4 tsp black pepper
• Kosher salt, to taste (start with a pinch; the salmon is salty)

For the garnish

• 1 oz (28 g) smoked salmon, cut into thin ribbons
• 1 tsp capers
• Small sprigs of fresh dill
• 1 tsp chopped chives
• 1 lemon wedge

For serving

• Crackers, bagel chips or toasted baguette slices
• 1 English cucumber, sliced into rounds
• Endive leaves, celery sticks or radishes

Step-by-step method

1. Soften the cream cheese. Leave the cream cheese at room temperature for 30 to 45 minutes, until it is soft enough to press easily with a spoon. Cold cream cheese makes a lumpy dip.

2. Whip the base. In a medium bowl, beat the cream cheese, sour cream and mayonnaise with a hand mixer on medium speed for 1 to 2 minutes, until smooth, light and fluffy. You can also stir hard with a sturdy spatula.

3. Season the base. Beat in the lemon zest, lemon juice, horseradish and black pepper until combined.

4. Fold in the salmon. Add the chopped smoked salmon, dill, chopped capers and red onion and fold them in with a spatula until evenly distributed. Do not beat at this point, so the salmon stays in small tender pieces.

5. Taste. Taste the dip and add a small pinch of salt or a little more lemon juice or horseradish if you like.

6. Chill. Transfer to a serving bowl, smooth the top, cover and refrigerate at least 1 hour so the flavors blend and the dip firms slightly.

7. Garnish and serve. Let the dip stand at room temperature 10 minutes. Top with the salmon ribbons, capers, dill sprigs and chives and squeeze a little lemon over the top. Serve with crackers, bagel chips, toasted baguette and fresh vegetables.

How to know it is done

The dip is ready when the base is completely smooth with no lumps of cream cheese, the salmon, dill and capers are evenly spread throughout in small pieces, and it holds a soft peak on a spoon. After chilling, it should be thick enough to scoop onto a cracker without dripping but still soft and creamy. Taste it after chilling: the flavor should be smoky, bright and balanced, not overly salty.

Tips for the best result

• Use full-fat cream cheese and sour cream for the creamiest texture.
• Chop the salmon finely with a sharp knife instead of a food processor so it keeps its texture.
• Season with salt only at the end, after tasting; smoked salmon and capers are already salty.
• Rinse the minced red onion in cold water and pat it dry if you prefer a milder bite.
• Keep the dip on a bowl of ice if it will sit out for more than 2 hours.

Variations and substitutions

• Hot-smoked salmon: use flaked hot-smoked (kippered) salmon for a flakier, smokier dip.
• Everything bagel: sprinkle the top with 1 tsp everything bagel seasoning.
• Lighter: use Greek yogurt instead of the sour cream and Neufchâtel instead of cream cheese.
• Herb swap: use chives, tarragon or parsley if you do not have dill.
• Spicy: add a few dashes of hot sauce or 1 small minced jalapeño.
• Smoked trout: use smoked trout instead of salmon for a classic smoked fish dip.

Make ahead

Make the dip up to 2 days ahead and keep it covered tightly in the refrigerator; the flavor gets even better as it rests. Add the garnish just before serving so the dill stays fresh and green. Slice the cucumbers and other vegetables up to 1 day ahead and keep them wrapped in damp paper towels in a container in the refrigerator.

Storage and reheating

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Do not leave it at room temperature for more than 2 hours. This dip is served cold and does not need reheating; stir it well before serving again. It does not freeze well, because the cream cheese and sour cream turn grainy once thawed.