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Smoked Salmon Dip

I love a good dip, who doesn’t? This recipe is a BIG dip recipe and you will need it because its going to go fast. The balance of freshness, tang and acidity is just perfect! This dip is like having a bagel and lox all mashed up into a dip, it’s delicious. So, make this BIG dip for your next get together and see how fast it goes.


Recipe by Mark Calaminici | Food Loves Company

Serves 6-8


500g cream cheese, softened

100g sour cream, full fat (substitute mayo)

1/2 small red onion, finely diced

15g capers, finely chopped (optional rinse)

5g fresh chives, finely chopped

15-20g fresh dill, finely chopped

Calabrian chili, to taste (substitute dry chile flakes)

Zest of half a lemon

Juice of half a lemon

Sweet paprika, to taste

1/2 garlic clove, minced

300g smoked salmon, finely chopped up

Salt, to taste

Freshly cracked pepper, to taste


1. can use a food processor, hand mixer or a large spoon/spatula when preparing this dip. The food processor and hand mixer will combine the ingredients more thoroughly and into a smoother uniform paste. I like to have the texture of all the ingredients, so I like to use some muscle and go with a large spoon/spatula. I do suggest blending the cream cheese and sour cream together first, if you don’t mind the extra clean up whether you use the food processor or hand mixer.

2. To a large bowl add the cream cheese and sour cream. Mix to combine. Add the remaining ingredients and mix to combine. Taste and adjust any seasonings and serve. I like to leave it over night in the fridge so the flavours can really come together. Take out before serving and let the dip come to room temperature before serving as it’ll harden in the fridge. Serve with anything from bread to veggies. Enjoy!


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