Sarra Ina Garten’s caviar dip is a creamy, elegant dip of cream cheese, sour cream, lemon, and fresh dill, with salmon roe folded through. You beat the base smooth, fold in the roe, and chill, with no cooking. It makes two cups and serves a party.
This recipe is from Ina Garten on Food Network. It is built on affordable salmon roe rather than pricey sturgeon caviar, which keeps it accessible while still feeling special. The base is a simple cream cheese and sour cream mixture, brightened with lemon, dill, and scallion.
The key is folding the salmon roe in gently by hand. You add it with a rubber spatula after the base is mixed, not in the running mixer. Beat it in and the delicate eggs burst, turning the whole dip pink and fishy instead of creamy with little pops of brine.
Ina Garten Caviar Dip Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy10
servings10
minutes120
kcalAn elegant party dip that looks far fancier than it is. Serve it with potato chips for a high-low classic, or with crackers, toast points, and crudités for a cocktail spread.
Ingredients
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8 oz (225 g) cream cheese, at room temperature
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1/2 cup (120 g) sour cream
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2 teaspoons freshly squeezed lemon juice
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2 tablespoons freshly minced dill, plus sprigs for garnish
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1 scallion, minced (white and green parts)
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1 tablespoon milk, half-and-half, or cream
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1/4 teaspoon kosher salt
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Freshly ground black pepper
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100 g (about 3 1/2 oz) good salmon roe
Directions
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Cream the cheese: In a mixer with the paddle attachment, beat the cream cheese until smooth.
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Add the base: With the mixer on medium, add the sour cream, lemon juice, dill, scallion, milk, salt, and a few grinds of pepper. Mix to combine.
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Fold in the roe: With a rubber spatula, gently fold in three-quarters of the salmon roe.
- Garnish and chill: Spoon into a bowl and top with the remaining roe and dill sprigs. Chill until ready to serve.
Notes
- Bring the cream cheese fully to room temperature first. Cold cream cheese will not beat smooth and leaves lumps in the dip.
Reserve a quarter of the roe for the top. Folding most of it in flavors the dip, while the garnish keeps the glossy beads on show.
Add the salt carefully and taste as you go. The roe is already salty, so you may need little or none of the added salt.
FAQs
What kind of caviar should I use for this dip?
Ina uses salmon roe, the bright orange beads also sold as ikura. It is affordable, pops nicely, and is what this dip is built for.
Lumpfish or trout roe are cheaper stand-ins. You can use black sturgeon caviar, but it costs far more and tints the creamy dip a dull gray.
Can I make caviar dip ahead of time?
Mostly. Make the creamy base a day ahead and keep it covered in the fridge.
Fold in the roe shortly before serving, since the delicate eggs are best fresh and can soften if they sit too long. The finished dip keeps two to three days.
What do you serve with caviar dip?
The classic high-low pairing is potato chips, where the humble chip plays off the fancy roe. Sturdy crackers and toast points work too.
For a lighter bite, serve it with cucumber rounds, or round out a cocktail spread with another dip like a Green Goddess Dressing.
Why did my caviar dip turn pink or fishy?
The roe got crushed. If you beat it into the dip with a mixer, the eggs burst and bleed their color and briny liquid through the base.
Always fold the roe in gently by hand at the very end. Done right, the beads stay whole and the dip stays creamy and pale.
Can I make this dip without the caviar?
Yes. Without the roe, you have a lovely herbed cream cheese dip on its own, so just leave it out for a budget version.
For something in between, fold in minced smoked salmon instead of roe. That turns it into her Smoked Salmon Dip Recipe , which uses the same creamy base.
