Hot Smoked Sockeye Salmon Dip

Recipe by

Chelsey Hartzell

Number of Servings:


Total Time:

15 min.

Active Time:

15 min.

Inactive Time:



6 oz smoked salmon
8 ounces cream cheese
1/2 cup sour cream
1 tbsp lemon juice
1 tbsp fresh dill (finely chopped)
1 tbsp extra hot horseradish
1 tsp kosher salt
1 tsp black pepper
1 tsp minced garlic
1tsp red pepper flakes (optional)


Tip: Make a day ahead of time and allow to chill in the fridge for 12-24 hours to let the flavors marinate together and intensify!


To prepare:
Let cream cheese soften to room temperate. Pull apart salmon into small pieces.
Take your minced garlic and press firmly with the back of a spoon to mash it. (You can also cover it with a small piece of plastic wrap and use something heavy to break down the garlic.)
In a large mixing bowl, combine sour cream, cream cheese, horseradish, garlic, and lemon juice.
Season with salt, pepper, and dill. Add red pepper flakes to taste. Mix in salmon.

Serve dip with your favorite vegetables, toast, or spread over bagels!

Click an image to enlarge