Easy Smoked Salmon Lox Dip
A creamy, flavorful smoked salmon dip made with cream cheese, fresh dill, and lemon. Perfect served with bagel chips for an easy appetizer.
Equipment
- Mixing Bowl
- Spatula Or Spoon
- Knife
- Cutting board
Ingredients
- 4-6 Oz. Cold Smoked Salmon (Lox), Finely Diced
- 8 Oz. Cream Cheese Softened
- 1/4 C Sour Cream
- 2 Tbsp Chives or Green Onions, Finely Chopped
- 1 Tbsp Fresh Dill, Finely Chopped Or 1 tsp Dried Dill
- 2-3 tsp Fresh Lemon Juice
- 1 Tbsp Red Onion or Shallot, Finely Minced (Optional) for Bite
- 1 Tbsp Capers, Finely Chopped (Optional)
- 1/2 tsp Garlic Powder Or 1 Small Clove Garlic, Grated (Optional)
- Salt and Fresh Cracked Black Pepper To Taste
Instructions
- In a mixing bowl, stir the cream cheese and sour cream until smooth.8 Oz. Cream Cheese, 1/4 C Sour Cream
- Add lemon juice, dill, chives, red onion or shallot, garlic, and black pepper. Mix well.2 Tbsp Chives or Green Onions, Finely Chopped, 1 Tbsp Fresh Dill, Finely Chopped, 2-3 tsp Fresh Lemon Juice, 1 Tbsp Red Onion or Shallot, Finely Minced, Salt and Fresh Cracked Black Pepper, 1/2 tsp Garlic Powder Or 1 Small Clove Garlic, Grated
- Gently fold in the diced smoked salmon and (optional) capers.4-6 Oz. Cold Smoked Salmon (Lox), Finely Diced, 1 Tbsp Capers, Finely Chopped
- Cover and refrigerate for at least two hours to let the flavors marry. You can even go overnight.
- Taste for salt. Garnish with extra dill or chives before serving. It is great with bagel chips, pita chips and crackers.
Notes
For a lighter dip, increase sour cream to 1/3–1/2 C.
Add Dijon mustard or lemon zest for extra flavor.
If you want a milder red onion taste, try pickled red onions. Food Safety Note:
This recipe uses cold smoked salmon (lox), which is not cooked. It’s generally safe for most people, but not recommended for those who are pregnant, immunocompromised, or sensitive to raw or cured fish. If needed, you can substitute hot smoked salmon for a fully cooked option.
Add Dijon mustard or lemon zest for extra flavor.
If you want a milder red onion taste, try pickled red onions. Food Safety Note:
This recipe uses cold smoked salmon (lox), which is not cooked. It’s generally safe for most people, but not recommended for those who are pregnant, immunocompromised, or sensitive to raw or cured fish. If needed, you can substitute hot smoked salmon for a fully cooked option.