Smoked Salmon Bagel Dip
A creamy, tangy dip inspired by the flavors of a bagel topped with smoked salmon, perfect for gatherings and brunch.
Ingredients
Dairy Base
- 8 ounces cream cheese, softened substitute with vegan cream cheese for dairy-free
- 1/2 cup sour cream or full-fat Greek yogurt yogurt is the healthier option
Main Ingredients
- 4 ounces smoked salmon, chopped the star: smoky, savory, and satisfying
- 2 tablespoons lemon juice, freshly squeezed brightens and balances richness
- 2 tablespoons finely chopped red onion for a gentle bite; soak briefly in cold water for a milder flavor
- 2 tablespoons chopped fresh dill aromatic and classic with salmon
- 1 tablespoon capers, rinsed and chopped briny pops that echo the bagel-with-lox tradition
- 1 teaspoon Dijon mustard adds depth and subtle tang
- 1/4 teaspoon black pepper, to taste freshly ground if possible
- 1 teaspoon nutritional yeast optional: adds a cheesy flavor without dairy
Instructions
Preparation
- In a medium bowl, beat the softened cream cheese until smooth and fluffy.
- Add the sour cream or Greek yogurt, lemon juice, and Dijon mustard. Stir until fully combined.
- Fold in the chopped smoked salmon, red onion, dill, and capers. Adjust flavors to balance creaminess, tanginess, and saltiness.
- Add black pepper and optional nutritional yeast. Mix gently to preserve the salmon chunks.
- Transfer the dip to a serving bowl. Chill for 15 to 30 minutes for flavors to meld or serve immediately.
- Serve with bagel chips, toasted bagel slices, sliced cucumber, or crisp crackers.
Notes
For variations, add a finely chopped hard-boiled egg, a pinch of red pepper flakes for heat, or replace half the cream cheese with cottage cheese for a lighter option. Refrigerate leftovers for up to 3 days, but do not freeze.