Sarra Ina Garten’s smoked salmon dip is a creamy, no-cook spread of cream cheese, sour cream, and minced smoked salmon, brightened with lemon, dill, and horseradish. You just beat it together and chill, with no cooking at all. It makes about three cups, enough for a party.
This recipe is from Ina’s Barefoot Contessa Family Style (2002). It started as a way to use up extra smoked salmon at her store, and got so popular they bought more salmon just to make it. Even better, she says it “actually tastes better if you make it a few days early.”
The trick to a smooth dip is creaming the cream cheese first. You beat the room-temperature cream cheese on its own until smooth, then add everything else. Use cold cream cheese or dump it all in at once and you end up with a lumpy dip that never fully smooths out.
Ina Garten Smoked Salmon Dip Recipe
Course: Appetizers12
servings10
minutes95
kcalIngredients
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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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1 tablespoon freshly squeezed lemon juice
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1 tablespoon minced fresh dill
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1 teaspoon prepared horseradish, drained
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 lb (4 oz / 115 g) smoked salmon, minced
Directions
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Cream the cheese: In a mixer with the paddle attachment, beat the cream cheese until just smooth.
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Add the seasonings: Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix to combine.
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Fold in the salmon: Add the minced smoked salmon and mix well.
- Chill and serve: Chill, then serve with crudités or crackers.
Notes
- Ina prefers Norwegian smoked salmon if you can find it. It is drier and less salty than other types, so it does not overwhelm the dip.
Mince the smoked salmon by hand for the best texture. You want small flecks throughout, not a pureed paste, so keep it off the food processor.
Drain the prepared horseradish before adding it. Extra liquid from the jar thins the dip and makes it loose.
FAQs
Can I make smoked salmon dip ahead of time?
Yes, and you should. Ina says it actually tastes better made a few days early, since the flavors meld as it sits.
Keep it covered in the fridge for up to about five days. Take it out a little before serving so it softens to a spreadable, dippable texture.
What is the difference between smoked salmon dip and spread?
They are basically the same thing, made from the same creamy base. Ina titles hers a spread but calls it a dip in the recipe.
The only real difference is thickness. For a looser dip, stir in a splash more sour cream or milk. For a spread, keep it as is.
Can I use lox or hot-smoked salmon instead?
You can. Ina uses cold-smoked salmon, the silky thinly sliced kind, which blends in smoothly. Hot-smoked salmon gives a chunkier, smokier dip if you flake it in.
If you love smoked salmon, her Salmon Tartare is another appetizer that uses both fresh and smoked together.
What do you serve with smoked salmon dip?
Ina serves it simply, with crackers and raw vegetables for dipping. Bagel chips and cucumber rounds are great too.
For brunch, spread it on a toasted bagel or pile it on toast points. For a party, set out another dip like her French Onion Dip Recipe alongside.
Can I make it without horseradish or dill?
Yes. The horseradish adds a subtle background kick, so leave it out for a milder dip, or swap in a little Dijon.
Dill is the classic herb here, but fresh chives work well too. The dip is forgiving, so adjust it to taste.
