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Ina Garten Smoked Salmon Dip

Ina Garten Smoked Salmon Dip recipe
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This dip blends smoked salmon with cream cheese, sour cream, lemon juice, dill, and green onions into a smooth, flavorful spread. Made in a food processor, it has a light, fluffy texture that’s perfect for serving with crudités, bagel chips, or warm toast points.

Ingredients

Scale

  • 4 ounces cream cheese, at room temperature

  • ¼ cup sour cream

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon fresh dill, chopped

  • 1 teaspoon prepared horseradish (optional, for kick)

  • 2 tablespoons chopped green onions (white and green parts)

  • 4 ounces smoked salmon, chopped

  • ¼ teaspoon kosher salt

  • ⅛ teaspoon freshly ground black pepper

Instructions

Step 1: Prepare the base

In a food processor, combine the softened cream cheese, sour cream, lemon juice, dill, horseradish (if using), green onions, salt, and pepper.

Step 2: Process until smooth

Blend until the mixture is creamy and well combined. Scrape down the sides as needed to ensure even mixing.

Step 3: Add the smoked salmon

Add the chopped smoked salmon to the processor and pulse just a few times to incorporate. The goal is to keep some small chunks for texture.

Step 4: Chill and serve

Transfer to a bowl, cover, and refrigerate for at least 30 minutes before serving. Garnish with extra dill or chopped green onion if desired.

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