Print

Lox Dip

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: American

DESCRIPTION

Be the hit of the party or potluck with this oh-so-easy and delicious lox dip!

Listen to me explain briefly about how to make this easy dip, with some great tips along the way, by clicking the play button below:

[sc name="smokedsalmondipupdatedrotd"][/sc]

Ingredients

Scale
  • 1 (3.75 oz.) can sockeye red salmon, not drained
  • 8 oz. cream cheese, softened to room temperature
  • ½ cup sour cream
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • 4 oz. smoked salmon, finely chopped, divided
  • ¼ cup minced red onion,
  • ¼ cup finely chopped fresh dill, plus more for garnish
  • 2 Tbsp. capers, finely chopped, plus more for garnish

Instructions

  1. Into a food processor put the canned salmon and liquid from the can, cream cheese, sour cream, lemon juice, salt, pepper, and garlic powder. Process until smooth.
  2. Using a spoon, stir in all but 2 tablespoons of the smoked salmon, the red onion, dill, and capers.
  3. Transfer dip to a serving bowl. Garnish with a teaspoon of extra capers, the remaining chopped smoked salmon, and 1 tablespoon of dill fronds.
  4. Cover with plastic wrap and refrigerate for up to 1 day before serving.