This Smoked Salmon Dip Is About to Change Your Life!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt offers similar tanginess with fewer calories

Season the wild caught salmon fillet with lemon pepper seasoning.

Preheat the smoker to 275°F.

Place the salmon skin-side down in the smoker and close the lid.

Smoke the salmon for about 30 minutes until it reaches an internal temperature of 145°F.

Remove the salmon from the smoker and let it cool.

In a mixing bowl, combine 8 oz of softened cream cheese, sour cream, lemon juice, lemon zest, minced garlic, fresh dill, salt, black pepper, and smoked paprika.

Mix the ingredients together with a spatula until well combined.

Flake the cooled smoked salmon while it's still on the skin, keeping the pieces larger for texture.

Gently stir the flaked salmon into the cream cheese mixture with a rubber spatula.

Transfer the dip to a serving bowl and serve with veggies, crackers, or fresh sliced baguettes.

Dust the top of the dip with additional lemon zest for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens