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Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy jalapeno kick. Also amazing as smoked salmon spread on a bagel!
Smoked Salmon Dip is a perfect party appetizer. Unlike my popular salmon patties which are made with canned salmon, this smoked salmon dip is made with hot smoked salmon, which you can either buy or make yourself.
Set the mouthwatering salmon dip out and watch it compete with the deviled eggs for the fastest consumed food on the table.
I’m seriously feeling withdrawal symptoms as I write this post because my salmon spread is all gone. Must. Make. More. I debated whether I should call this salmon dip or salmon spread.
Either way, this stuff is my heroine. I am addicted. I crave it morning, noon, and night. I am not exaggerating. that is how much I love it.
How to serve smoked salmon dip?
- If you are serving as a dip, you can set out any kind of crackers, bread, or crostini as long as they are strong and won’t easily break because the dip is rather thick, especially if it is cold. An alternative would be to serve with a small spreading knife as shown. Or, you might find it quite entertaining to watch your guests break their crackers in the smoked salmon dip.
- My most favorite way to eat this smoked salmon spread is on a toasted everything bagel with a glass of fresh squeezed orange juice. Add some capers and thinly sliced red onion to the top and you have yourself a complete meal.
- Smoked salmon dip is a great appetizer for any party or football watching event.
How long is smoked salmon dip good for?
I recommend two weeks in an air tight container stored in the refrigerator… if you don’t eat it all right away!
How to make smoked salmon dip:
- First, you must get your hands on some Alaskan hot smoked salmon. You can find hot smoked salmon at stores like Whole Foods and Costco. Hot smoked salmon is not the same as cold smoked salmon (which I also love and use in all kinds of pasta and appetizer recipes). Hot smoked salmon has a different texture and feels cooked, for a lack of a better description.
- It’s important to use crispy cooked bacon. There is nothing worse than taking a bite and getting a piece of soggy bacon where you question whether the fat has been fully rendered. I highly recommend using my method of how to cook bacon ends & pieces.
- The amount of heat in this smoked salmon dip depends on the type and amount of pepper you add. I love jalapeno but you can use something else if you desire. I’ve also found that organic jalapenos tend to pack more heat than conventionally grown peppers.
- Mixing it all together is simple if you use your Stand mixer. Just be sure to mix everything fully before you add the smoked salmon and bacon so you can control the final texture.
Smoked Salmon Dip
- 8 ounces cream cheese
- Juice from one lemon
- 2/3 ounce fresh baby dill chopped
- 1 jalapeno minced
- 1 clove garlic minced
- 1/2 pound about 1 cup hot smoked salmon (meat should be cold, hot smoked refers to cooking process)
- 1/4 cup cooked bacon ends and pieces
- In bowl of stand mixer, cream together cream cheese and lemon juice on high speed for several minutes until well combined and fluffy. Scrape sides, then add dill, jalapeno, and garlic and blend until well mixed. Add in salmon chunks and bacon and mix just until combined. The more you mix, the less salmon chunks you’ll have.
- Serve with crackers or crostini for an appetizer or spread on a bagel for breakfast.
Nutrition information is automatically calculated, so should only be used as an approximation.