Let’s talk about my favorite party dip EVER: smoked salmon dip. For some reason, I absolutely hated smoked salmon and anything smoked salmon until I was in my mid-20s, but boy have I ever come around! And today, I’m going to show you how to make a smoked salmon dip that will convert the salmon haters in your home, too!
One of my favorite things about this recipe is how absolutely light and airy it is. AND that if you want something heavier, just don’t process it as long in the food processor, and you’ll end up with more of a smoked salmon spread – delicious to spread on bagels, chips, and in celery.
It’s also a great make ahead appetizer recipe for when you want to be able to pull something out of the fridge and throw it down for your guests without having to make a lot of fuss while preparing to otherwise entertain.
Okay, so you can make it ahead, buuuuuut ….
Can you freeze smoked salmon dip?
Well, technically yes. Whenever you freeze anything with dairy, though, be prepared for some unpredictable outcomes ( like lumpiness. Ew. )
However, if you place the dip in a freezer-safe, air tight container, and then wrap it up nice and tight in plastic wrap, it will survive better than if you’d just tossed it in thoughtlessly. Additionally, if you use the full fat dairy versions of what’s listed in my recipe ( which is more of a healthy salmon dip than a hearty one ), that can help your dip survive the cold as well.
How long does smoked salmon dip last?
- 5 days in the fridge ( in a covered container )
- 1 month in the freezer
Here are some other awesome salmon recipes:
Smoked Salmon Dip
- 8 ounces Smoked Salmon cold smoked
- 4 ounces Neufchatel or cream cheese
- 1/4 cup light mayonnaise
- 1/4 cup Greek Yogurt
- 1 Tablespoon lemon juice
- 2 Tablespoons fresh dill
- 1 Tablespoons capers including juice
- Food Processor
- Place all ingredients in a food processor and process until combined.