Smoked Salmon Dip

Lox lovers—this smoked salmon dip is about to be your new go-to party dip. Smoked salmon, spicy horseradish, bright lemon, and finely chopped dill all get mixed into a cream cheese and Greek yogurt base for the creamiest savory dip imaginable. Once made, there are no limits to how to use this simple, classic dip: set it out at your next holiday party with a variety of crackers and veggies, then use the leftovers (if you have any) to spread on your bagel for breakfast the next morning. Ready to up your party game? Keep reading on for all of our top tips on how to make this dip:

How to make smoked salmon dip:
First, you’ll combine the cream cheese, Greek yogurt, horseradish, lemon juice, and lemon zest in a food processor. Pulse until very smooth—this dip should be extra creamy and spreadable. Then, you’ll fold in your finely chopped dill and smoked salmon. Season with salt and pepper to taste, then refrigerate until ready to serve. That’s it! 

Tip: Throw in some capers if you really want to recreate all the flavors of your favorite bagel, or feel free to adjust the seasonings and mix-ins to taste. 

Smoked salmon dip serving ideas:
While we love this smoked salmon dip spread on all the bagels, your options don't stop there. Serve it with crackers and crudités for a satisfying party appetizer, or even spread it on top of your latkes for an extra-savory breakfast. 

Can I make this ahead?
You can make this dish a few days ahead of time, but you won't want to make it too far in advance to avoid getting an overly-strong dip. When you're ready to serve, give it a good mix to make sure it hasn't firmed up too much!

Storage.
If you have any leftovers, store this dip in an airtight container in the fridge for 1-2 days. It's best eaten fresh, so get to munching on those leftovers ASAP!

Made it? Let us know how it went in the comment section below!