Total Time
Prep 10 mins
Cook 0 mins

An elegant dip to make for a special occasion.

Ingredients Nutrition


  1. In processor, blend cream cheese, sour cream and lemon juice until smooth.
  2. Add salmon, chives, dill and white pepper and blend until combined well.
  3. Serve with crudités and/or crackers.


Most Helpful

great dip, just need to add some horseradish...really finishes it off

GammyJan November 04, 2016

Great recipe! As with most recipes I use, I tweaked it a bit to get that taste that I was looking for. I used half cream cheese, half neufchatel cheese (lower in fat) and reduced fat sour cream. I substituted minced green onions for the chives. I only had a 4 oz smoked salmon fillet so when I added it and things didn't look salmon-y enough, I added a 5 oz can of salmon. Finally, I used a few generous dashes of Nature's Seasoning and Chipotle Tabasco to give it a bit more depth and kick. The chipotle hot sauce really enhanced the smokiness while giving a mild spicy undertone without any fire.

I cannot express how fantastic it turned out. It was nicely smokey and salmon-y without being overwhelming and it was creamy without tasting too rich or fatty. It is kind of amazing how delicious it tasted immediately after whipping it up -- usually dips taste sort of bland until you let them sit for a while, but this one was incredible right from the get go. I don't think anyone would have been able to tell half the salmon was from a can! I cannot wait to see how much better it tastes tomorrow!

lotusflwr November 22, 2010

We really enjoyed this dip. I used the low fat version of the sour cream and cream cheese ingredients. I also used twice the amount of smoked salmon (removed the silver skin), blended all ingredients, then added the chives, and finally the smoked salmon. I pulsed the dip until the fish was in small bits about the size of green peas. The texture was good and the pieces were just big enough to get a small bite of the smoked salmon. Made it the night before and kept it in a vacuum sealed container. The flavors developed nicely overnight. Also, the dip was great on a toasted bagel the day after the party.

Cucina Casalingo December 27, 2009

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