This creamy smoked salmon dip is totally indulgent, flavorful and incredibly easy to make. The horseradish gives it just the right amount of kick and fresh dill and chives add a delightful green herbiness. You could easily opt to use sour cream instead of the Greek yogurt that I chose, or create a dairy free version by using vegan cream cheese, yogurt and mayo. This dip is rich and luxurious making it perfect for a holiday dinner or special celebration. And all you have to do is toss all the ingredients in your food processor and pulse a few times… does it get any easier than that?

Also Read: How To Make Perfectly Pan Seared Salmon Fillets

You can adjust the amount of Greek yogurt (or sour cream) and mayonnaise depending on your dipping preferences. Less will make a more spreadable dip, more will make a slightly saucier dip perfect for scooping. Red pepper flakes are a great add-in if you’d like more heat - and with all the creaminess of this dip, it can carry a good amount of kick.

Capers are another delicious ingredient for smoked salmon dip, and if you decide to put them in I’d suggest omitting the sea salt included in the recipe initially and only adding more to taste after seeing how salty the capers make it. Oh, and one more serving suggestion - this cream cheese based smoked salmon dip is incredibly delicious when spread over an everything bagel.

Wild Caught Salmon From Fishermen We Know By Name

All of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.

Also Read: Quick & Easy Fresh Baked Salmon With Cilantro & Lime

With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you happen to be or live next door to a skilled fisherman. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else.

Our Pristine Alaskan Smoked Keta Salmon

Keta salmon is also known as pink salmon. It has a lower oil content than the other varieties, but has a lovely firm textured flesh and excellent flavor. It has a lighter flavor which some people prefer over sockeye or king salmon. It’s the perfect variety of salmon for smoking and adding flavors to, and we offer a couple different varieties of smoked keta salmon. It offers one of the best values as far as salmon goes and is delicious in its own right.

Ingredients:

• ¼ pound Wild Alaskan Smoked Keta Salmon
• 8 ounces cream cheese (softened is best)
• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• ½ lemon, juiced
• 2 teaspoons horseradish cream sauce
• 2 tablespoons dill, chopped
• 2 tablespoons chives, chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Also Read: Scrumptious Spinach & Artichoke Stuffed Salmon Recipe

Instructions:

1. Let the cream cheese soften a bit before preparing. Add it into the food processor and pulse a few times. Add the rest of the ingredients, except for the smoked salmon. Puse a few times to combine. Finally add in the smoked salmon and blend until smooth, or until the desired consistency is reached. Some people prefer to have this dip with more texture from the salmon. I love it both ways! Serve with crackers, pita, veggies, or a sliced French baguette.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Salmon & Swiss Chard With Crispy Coconut And Turmeric

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.