If you’re looking for an East Coast classic, Smoked Salmon Dip is that surprise winner at every family or work event. Ultra-creamy and silky with beautiful smokey flavours, elevated by fresh herbs and lemon. This one is definitely worth a try, folks!

Smoked Salmon Dip being scooped by a chip!

Cold Smoke vs Hot Smoke

There’s lots of debate on what type of smoked salmon is best for a dip like this. Here in Nova Scotia, we produce some of the best cold smoked salmon in the world! That means that the fish barely cooks while getting smoked. It maintains its incredible texture and flavour. A hot smoked salmon is fully cooked, which gives it a firmer texture and a stronger smokey flavour.

A close up shot of Smoked Salmon Dip next to some crackers.

Key Ingredients for this Smoked Salmon Dip

Cream cheese/greek yogurt:

Both give the dip a creamy texture and a tangy finish. Without the Greek yogurt, your dip would be way too thick and dense! 


I’m a huge fan of capers. Often a divisive ingredient, they add a ton of brightness and bite to the dip that it really needs. 


Dill and chives are just such a classic pairing for anything smoked salmon. If you had some parsley lying around, that’s a great addition as well! 

A close up shot of Smoked Salmon Dip next to some crackers.

 Key’s to nailing this Smoked Salmon Dip 

1) Make sure your cream cheese is room temp. This is going to make the process of flavouring your cream cheese so much easier. Take it out of the fridge a few hours before you start, and it should be the perfect consistency!

2) Chopping the salmon. We don’t want to blend the salmon into the cream cheese; we want to finely chop it and fold it into the dip to preserve the silky texture of the smoked fish!

A proper food processor is going to help you out a ton!

Other recipes to check out!

Dill Pickle Dip


Bacon Wrapped Scallop Recipe

Smoked Salmon Dip

Print Recipe
Smoked Salmon Dip


  • 1 8oz Block cream cheese Room-temp
  • 1/2 cup Greek yogurt
  • 1 Lemon Zested
  • 1 Lemon Juiced
  • 2 tbs Capers Drained
  • 2 tbs Dill Chopped
  • 2 tbs Chives
  • 1/2 lbs Smoked salmon Chopped


  • In a food processor add cream cheese, yogurt, lemon zest, lemon juice and blend until smooth. Transfer to a medium bowl.
  • Fold in salmon, dill, chives, capers season with salt and pepper.
  • Serve with your favourite crackers or toasted baguette.
Print Recipe
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