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Smoked Salmon Dip

The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

When I was a kid, I had to swim upstream both ways to school. Salmon dad jokes, am I right?

Smoked salmon is one of my favorite snacks, and I’ll take it any way I can get it! That being said, I was thrilled to find out that Heinen’s makes their own. It was a true reality check because I thought my homemade version was the best, but not compared to Heinen’s honey oak roasted smoked salmon. Its sweet, smoky, salty and oh-so tender! It’s really thick too, which sets it apart from other pre-packaged smoked salmon.

Smoked Salmon Dip

I’d eat this smoked salmon straight out of the container, but in the spirit of the holidays, I turned it into a festive appetizer.

This recipe is as easy as it gets and takes all of five minutes to throw together. Swimming with capers, chives, cream cheese and a bunch of fresh dill, it’s actually more of a spread than a dip, but you can call it whatever you prefer.

I like to smear this on a bagel, or use it to fill up celery sticks for a healthy treat, but since society has yet to reach a point where bagels are considered an acceptable appetizer, I served this dip with the next best things – crostini, fresh veggies crackers and my two-ingredient parmesan dill crisps!

Follow the easy steps below and your holiday appetizer will go swimmingly!

Smoked Salmon Dip
Smoked Salmon Dip
Cook time:
5min
Prep time:
5min
Total time:
10min

Servings:
8

Ingredients

For the Smoked Salmon Dip

  • 8 oz. cream cheese, softened
  • 2 Tbsp. Greek yogurt or sour cream
  • 6 oz. Heinen’s smoked salmon
  • 1 Tbsp. capers
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. freshly chopped dill
  • 2 tsp. freshly chopped chives
  • 1 tsp. lemon zest
  • 1 tsp. hot sauce
  • For the Parmesan Dill Crisps
  • 1 cup freshly grated parmesan cheese
  • Fresh dill

Instructions

  1. Preheat the oven to 400˚F.
  2. Line a baking sheet with parchment paper.
  3. For the crisps, place a large tablespoon of grated parmesan cheese on the baking sheet and repeat until all of the cheese is gone. Top with a sprig of dill and bake for 5 minutes, or until melted. Set aside.
    These parmesan dill crisps are amazing at any time of year and can be topped with a variety of seasonal ingredients.
  4. Next, place the softened, room temperature cream cheese in a large bowl. Mix until smooth.
  5. Add the Greek yogurt, lemon juice and hot sauce. Mix.
  6. Add the rest of the ingredients, except for the salmon. Mix.
  7. Fold in the salmon.
  8. Serve this immediately, or place in the fridge for at least an hour. This will bring all the flavors together and ensure that the dip is chilled.
  9. Serve the dip in a bowl. Place the bowl on a large plate or serving board. Surround the bowl with the parmesan dill crisps, fresh vegetables, Heinen’s crostini and Heinen’s golden round crackers.

Smoked Salmon Dip

Products from the Recipe

Graham and Carl Russell
By Graham Russell
Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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