Smoked Salmon Cream Cheese Spread Recipe
This Smoked Salmon Cream Cheese spread is a light, fluffy, and flavorful appetizer perfect for bagels, crackers, or fresh vegetables. Combining creamy, tangy cream cheese and sour cream with zesty lemon juice, smoky salmon, and fresh herbs, it offers a delightful balance of flavors and textures for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately 10 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Base Ingredients
- 8 ounces cream cheese (room temperature)
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
Mix-ins
- 3 ounces smoked salmon (finely chopped)
- 3 tablespoons thinly sliced green onion
- 2 tablespoons chopped fresh dill
Instructions
- Prepare the base mixture: Add the cream cheese, sour cream, and lemon juice to a mixing bowl. Using a hand mixer, blend these ingredients together until the mixture is light and fluffy, ensuring a smooth and creamy texture.
- Add smoked salmon and herbs: Fold in the finely chopped smoked salmon, thinly sliced green onion, and chopped fresh dill using a spoon or rubber spatula. Gently combine until evenly distributed throughout the cream cheese mixture.
- Serve or store: Serve the smoked salmon cream cheese immediately as a spread for bagels, crackers, or vegetables. Alternatively, store it covered in the refrigerator for up to 5 days to allow the flavors to meld and ensure freshness.
Notes
- For best results, use cream cheese at room temperature to ensure smooth blending.
- Adjust the amount of lemon juice to taste if a more tangy flavor is desired.
- This spread pairs wonderfully with toasted bagels, rye bread, or crisp veggies.
- Store in an airtight container to keep the spread fresh for up to 5 days.
- Finely chopping the smoked salmon helps distribute the smoky flavor evenly throughout the spread.
Keywords: Smoked Salmon Cream Cheese, smoked salmon spread, appetizer, cream cheese dip, easy appetizer, party spread, bagel topping
