Description
A creamy and flavorful Smoked Salmon Bagel Dip combining cream cheese, sour cream, and smoked salmon with fresh herbs and a hint of lemon. Perfect as a brunch appetizer or party dip, served with bagel chips, mini bagels, crackers, or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons prepared horseradish (optional)
- 1 tablespoon chopped fresh dill
- 2 tablespoons chopped fresh chives
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 oz smoked salmon, chopped
Garnish (optional)
- Capers
- Extra fresh dill
- Extra fresh chives
Instructions
- Mix base ingredients: In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix thoroughly until the mixture is smooth and creamy, ensuring no lumps remain.
- Add flavorings: Stir in the lemon juice, lemon zest, and prepared horseradish if using. Add the chopped fresh dill, chives, garlic powder, and black pepper. Mix well to fully incorporate all the seasonings into the creamy base.
- Incorporate smoked salmon: Gently fold the chopped smoked salmon into the dip mixture until it is evenly distributed, taking care not to break the salmon pieces apart too much.
- Chill the dip: Transfer the dip to a serving bowl and cover. Refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
- Serve and garnish: Before serving, garnish with additional fresh dill, chives, and a few capers if desired. Serve chilled alongside bagel chips, mini bagels, crackers, or fresh vegetables for dipping.
Notes
- For a lighter dip, substitute Greek yogurt for the sour cream or mayonnaise.
- This dip can be made up to one day in advance and kept refrigerated in an airtight container to deepen the flavor.
- Adjust horseradish quantity based on your preference for spice and tanginess.
