Ingredients
Ingredients
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8 oz cream cheese, softened
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4 oz cold-smoked salmon (lox style), finely chopped
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¼ cup sour cream (or Greek yogurt)
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1 tablespoon fresh lemon juice
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1 teaspoon lemon zest
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1 tablespoon fresh dill, chopped
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2 tablespoons fresh chives, chopped (plus more for garnish)
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½ teaspoon garlic powder
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Freshly cracked black pepper
Optional Add-Ins:
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1 teaspoon prepared horseradish
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1 tablespoon finely chopped capers
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1 tablespoon minced shallot
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Dash of hot sauce or smoked paprika
Ingredient Quality Matters
Because this recipe is simple, each ingredient stands out. Choose good-quality cold-smoked salmon and fresh herbs — they make a noticeable difference in flavor.
Instructions
In a medium bowl, beat the softened cream cheese, sour cream, lemon juice, lemon zest, and garlic powder until smooth and fluffy.
Tip: If your cream cheese is even slightly cold, it will leave tiny lumps. Let it sit at room temperature for at least 30 minutes before mixing.
You’re looking for a light, spreadable texture — almost whipped.
Gently fold in the finely chopped smoked salmon, dill, chives, and black pepper.
Don’t overmix — visible flakes of salmon give the dip texture and make it more visually appealing.
If you prefer a smoother dip, pulse briefly in a food processor — but stop before it turns paste-like.
Taste the dip and adjust with more lemon juice, pepper, or horseradish if desired.
The lemon should brighten the richness — not overpower it.
Refrigerate for at least 30 minutes before serving.
This step isn’t mandatory — but it makes a noticeable difference. The flavors deepen and the texture firms slightly.
Transfer to a serving bowl and top with fresh chives or dill.
A light drizzle of olive oil adds a subtle glossy finish for presentation.