Ingredients
Equipment
Method
- Prepare all your ingredients by chopping the smoked salmon into bite-sized pieces, finely mincing the red onion, chopping the fresh dill, and draining and mincing the capers. Organize the prepped ingredients in separate bowls or on a cutting board so you can assemble the dip efficiently.
- Add the softened cream cheese, fresh lemon juice, and sour cream to a medium bowl. Stir together using a rubber spatula until the mixture is completely smooth with no lumps. If the cream cheese is too firm, allow it to warm up for a few minutes at room temperature, then press the spatula against the bowl sides to work out any remaining chunks.
- Add the chopped salmon, minced red onion, fresh dill, and minced capers to the creamy mixture. Fold everything together gently using a lifting and turning motion to distribute the ingredients evenly while keeping the salmon pieces whole. Avoid over-mixing to prevent the salmon from becoming mushy.
- Spoon the dip into a serving bowl and place it in the refrigerator for a minimum of 30 minutes. This chilling period allows the flavors to blend and the texture to set up properly for better consistency.
- Before serving, stir the dip briefly and present with crackers or bread on the side for dipping.
Notes
Make sure your cream cheese is fully softened to room temperature before mixing to avoid lumps. The dip benefits from being made ahead—prepare it in the morning and refrigerate until serving time for the best flavor. If the dip seems too thick after chilling, stir in a teaspoon of sour cream or lemon juice to loosen it. Store leftovers in an airtight container in the refrigerator for up to three days. Do not freeze this dip, as the cream cheese and sour cream will separate and turn grainy when thawed. Cold-smoked salmon works best for the silky texture; hot-smoked salmon will give a firmer, smokier result.