Salmon Cream Cheese Dip is a great appetizer to make with grilled salmon. Serve it up with crisp vegetables, crackers or chips.
We trimmed whole salmon fillets to make Grilled Salmon with Asparagus Pesto and used it to make this delicious appetizer. It's so simple to make and would work great with any leftover salmon.
Easy appetizers are a must have for holidays, cookouts and weekend get togethers. This salmon dip is perfect to make ahead and has amazing flavor from using grilled or smoked salmon.
Ingredients Needed:
- Grilled Salmon: Kosher Salt, Fresh Ground Pepper, Lemon Zest
- Cream Cheese ~ Softened
- Sour Cream
- Mayonnaise
- Lemon Zest
- Capers ~ find them near the pickles in any grocery store. They are briny and add great flavor to the dip.
- Dried Dill Weed ~ Fresh dill works too, just double amount if using fresh.
- Granulated Garlic
- Kosher Salt
- Fresh Ground Pepper
- Green Onions
How to Make Salmon Cream Cheese Dip:
To Grill Salmon:
- Sprinkle salmon fillet with salt, pepper and lemon zest.
- Grill over indirect heat with the grill closed for about 8- 10 minutes or until internal temperature reaches 145°.
- Remove from grill and cool to room temperature.
- Flake salmon from skin and place in a bowl.
For the Dip:
- Add cream cheese, sour cream, mayonnaise, lemon zest, capers, dill, garlic, salt and pepper to a mixer bowl.
- Beat until smooth.
- Fold in flaked salmon until well combined.
- Pour into a serving bowl and top with green onion tops.
- Serve immediately or cover and chill until ready to serve.
Serving Suggestions:
- Add to a vegetable platter with cucumbers, bell peppers, carrots.
- Cracker or Chips.
- Spread on toast or bagels.
Storage:
- Store salmon dip in an airtight container in the refrigerator up to 5 days.
More Delicious Appetizers to Try:
Add this Salmon Cream Cheese Dip to your next appetizer menu or weekend brunch. It's rich, creamy and delicious and perfect for veggie trays or as a cracker spread.
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Salmon Cream Cheese Dip
Salmon Cream Cheese Dip is a great appetizer to make with grilled salmon. Serve it up with crisp vegetables, crackers or chips.
Ingredients
For the Salmon:
- 1 ½ pound salmon fillet
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon lemon zest
For the Dip:
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- zest of 1 lemon
- 1 tablespoon capers, drained
- 1 tablespoon dry dill weed
- 1 teaspoon granulated garlic
- ½ teaspoons kosher salt
- ½ teaspoon fresh ground pepper
- 2 green onions - green parts only, sliced
Instructions
- Sprinkle salmon fillet with salt, pepper and lemon zest.
- Grill over indirect heat with the grill closed for about 8- 10 minutes or until internal temperature reaches 145°.
- Remove from grill and cool to room temperature.
- Flake salmon from skin and place in a bowl.
For the Dip:
- Add cream cheese, sour cream, mayonnaise, lemon zest, capers, dill, garlic, salt and pepper to a mixer bowl.
- Beat until smooth.
- Fold in flaked salmon until well combined.
- Pour into a serving bowl and top with green onion tops.
- Serve immediately or cover and chill until ready to serve.
Notes
Serving Suggestions:
Storage:
Store salmon dip in an airtight container in the refrigerator up to 5 days.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 274Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 71mgSodium: 296mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 17g
Nutritional information is estimated and may not be accurate.
Toni
Everyone at my house enjoyed this! Thanks for sharing the recipe! A new favorite dip at our house!
Mary Mason
Hi , can I use canned salmon?
Milisa
Hi Mary,
Canned salmon will work.
~ Milisa