This Hot Smoked Salmon Cream Cheese Dip is deliciously rich, easy to make, and full of chunky wild Alaskan smoked salmon! Serve this make-ahead friendly dip as an app with crackers or spread on your morning bagel!
4 ouncehot smoked wild salmon filet, skin removed
4 ouncescream cheese, softened (half a brick)
3 tablespoonsmayonnaise (I used avocado oil mayo)
2green onions, thinly sliced (scallions)
2 teaspoonsTabasco pepper sauce
Prepare the salmon: Make sure the skin and all bones are removed from your salmon filet. Next, take about a quarter of the salmon filet and set aside (this portion will be stirred in at the end).
Make the dip: Add all the ingredients, except the portion of salmon set aside, to a medium mixing bowl. Using a spoon or a hand mixer, mix all of the ingredients together until very well combined. Keep mixing until the mixture is pink, creamy and smooth. Next, take the salmon set aside earlier and break it up into large chunks. Add the chunks to the bowl and gently stir until just mixed into the dip.
Serve & store: Top with some extra sliced green onions and serve immediately with crackers, or refrigerate until ready to serve. Serve straight from the fridge, do not heat. Store leftovers in an airtight container in the fridge for up to 3 days.
Salmon: I recommend wild Alaskan hot smoked salmon. This is different than cold smoked salmon and lox. Look for a filet style cut that’s ready to serve. The packaging should say “hot smoked” similar to my photo above. ‘Hot smoked’ refers to the cooking conditions of the fish, not the serving conditions. This dish is served cold but uses hot smoked salmon.
This recipe can easily doubled or tripled to serve more. Nutrition information estimated with My Fitness Pal.