Lox Dip

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

If you’re like me, when you’re invited to a potluck you probably feel a bit stumped about what to bring. It might seem weird since I do this for a living, but that’s exactly how I feel.

But the other day I created this Lox Dip and took it to a potluck. It was such a hit that I’ll never be stumped in this situation again.

This dip is based on a canned salmon dip that I had on my site already. That one is made with quite a bit of canned salmon, cream cheese, sour cream, lemon juice, and a few other ingredients. I decided to tweak it a bit and then add lox-style smoked salmon to it to make it more special.

The dip still has canned salmon in it, just not as much. That’s what gives it a salmon flavor throughout, and a slight pink tint. You put the canned salmon, plus any juice from the can (there’s flavor in that juice!) into a food processor with cream cheese, sour cream, lemon juice, and seasonings. Then this is where it gets really good…

You use a spoon to stir in finely chopped smoked salmon, along with some of my favorite traditional smoked salmon accompaniments: red onion, dill, and capers.

The result is a dip that tastes like a delicious lox-topped bagel. And yes, if you can get your hands on bagel chips, those are the ideal accompaniment!

I hope you enjoy this dip and that you never get potluck-stumped again,

Christine ;)


Lox Dip

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings


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


  • 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


  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.