Smoked Salmon Bagel Dip
A creamy, lemony dip featuring smoked salmon, perfect for gatherings and quick entertaining.
Ingredients
For the base
- 8 ounces cream cheese, softened The silky base that makes the dip dreamy.
- 1/2 cup sour cream or Greek yogurt For tang and a lighter texture (Greek yogurt = healthier option).
Main ingredients
- 6 ounces smoked salmon, finely chopped Choose a good-quality cold-smoked piece for the best flavor.
- 2 tablespoons capers, rinsed and chopped Briny pops that cut through the richness.
- 1 small red onion, minced Adds sharpness and crunch.
- 2 tablespoons fresh dill, chopped Floral and classic with salmon.
- 1 tablespoon fresh chives, chopped Mild oniony lift.
- 1 teaspoon Dijon mustard Depth and a whisper of heat.
- 1 lemon Zest and juice of 1 lemon Brightens everything.
- 1 tablespoon nutritional yeast (optional) Adds cheesy flavor without dairy.
- Salt and black pepper to taste
For serving
- Bagel chips or toasted sliced bagels For serving.
Instructions
Preparation
- In a medium bowl, beat the softened cream cheese with the sour cream or Greek yogurt until smooth and fluffy.
- Stir in the Dijon mustard, lemon zest, and lemon juice.
- Fold in the chopped smoked salmon, capers, red onion, dill, and chives.
- Taste and season with salt and black pepper.
- Transfer to a serving bowl and chill for 10 to 15 minutes or serve at room temperature.
Serving
- Arrange bagel chips, toasted bagel slices, cucumber rounds, and celery sticks around the dip.
Notes
For a festive meal, top the dip with extra chopped dill, a few capers, and a drizzle of good olive oil before serving. Make it vegan-friendly by swapping cream cheese for plant-based cream cheese. Refrigerate leftovers in an airtight container for up to 3 days.