Smoked Salmon Bagel Dip
A creamy, savory dip that combines the flavors of smoked salmon, cream cheese, and fresh herbs, perfect for brunch or as a party appetizer.
Ingredients
Dip Base
- 8 ounces cream cheese, softened The silky base that carries flavor.
- 1/2 cup sour cream or Greek yogurt Adds tang; Greek yogurt makes it a lighter, healthy option.
Main Ingredients
- 6 ounces smoked salmon, finely chopped Use good-quality cold-smoked salmon for the best texture.
- 2 scallions, thinly sliced For a mild onion crunch.
- 2 tablespoons fresh dill, chopped Aromatic and classic with salmon.
- 1 tablespoon capers, roughly chopped Briny pops of flavor (optional but recommended).
- 1 small shallot, minced Gentle sweetness that blends into the dip.
Seasoning
- 1 tablespoon lemon zest Adds brightness.
- 1 tablespoon lemon juice For a fresh flavor boost.
- 1 teaspoon Worcestershire sauce Deepens the savory notes.
- to taste freshly ground black pepper
- to taste salt Sparingly if your salmon is salty.
Optional Ingredients
- 1 cup shredded sharp cheddar or nutritional yeast Optional; cheddar makes it indulgent.
Serving Options
- bagel chips, toasted bagel halves, crackers, cucumber slices, or rye crisps For serving.
Instructions
Preparation
- In a large mixing bowl, beat the softened cream cheese with sour cream or Greek yogurt until smooth and fluffy.
- Stir in lemon zest, lemon juice, and Worcestershire sauce until fully incorporated.
- Fold in the chopped smoked salmon, scallions, shallot, dill, and capers, mixing gently.
- If using cheddar or nutritional yeast, fold it in now.
- Transfer to a serving bowl, drizzle olive oil on top, and scatter dill sprigs for a fresh finish.
Notes
For a warm dip, bake at 375°F (190°C) for 10 minutes. Can be made dairy-free by using alternatives.