Easy Smoked Salmon Cheese Dip (video)

a close up of a piece of bread with smoked salmon spread

This cheesy and creamy smoked salmon dip is the only cheese dip recipe you will ever need! It’s made with chunks of smoked salmon, three different types of cheese, spinach, peppers and loads of garlic; and a crispy panko crumb topping! It’s hands-down my favorite dip recipe, especially for the holidays! The intense smoky flavors, the creaminess and chunks of smoked salmon are what make this dip so irresistible! You’ll love this easy seafood appetizer recipe! 

Watch My Salmon Cheese Dip Video Tutorial!

Watch my YouTube recipe for step-by-step instructions and see how to make easy, cheesy smoked salmon dip! I have both a long and short version of the recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

Ingredients for Smoked Salmon Cheese Dip

Here are my tips for the main ingredients you’ll need to make this incredible creamy and cheesy seafood dip! Find the full list of ingredients and measurements in the printable recipe card below.

  • Smoked Salmon: for this dip, I recommend using chunky hot smoked salmon. I get mine at Costco for a great price!
  • Cheese: you’ll need cream cheese, parmesan cheese, and smoked gouda or smoked mozzarella. If you can’t find a smoked cheese, plain white cheddar or mozzarella will also work well.
  • Spinach: this adds lots of great texture to the dip! Fresh or frozen (thawed) spinach will work nicely.
  • Panko Bread Crumbs: for the topping. These type of bread crumbs are crispy and larger than regular ones. They make a great topping!
  • Peppers, Shallots & Garlic: these ingredients are fried in butter, then added to the cheese dip. They add tons of flavor!

What Type of Smoked Salmon to Use

I used hot-smoked salmon for my video recipe, but cold-smoked salmon will also work. The difference is in the texture – hot-smoked is chunkier and has less moisture. It breaks apart very easily into chunks and it retains its shape when mixed with the cheese mixture.

If you want to use cold-smoked or lox salmon, just dice it into small bits. This recipe will work great with crab, too.

an oval casserole filled with a cheese spread, on a table

Preparing the Spinach & Pepper Mixture

I make this creamy, cheesy salmon dip with a mixture of sweet red bell peppers, shallots, garlic and spinach. Make sure to cut the spinach into smaller pieces before cooking it!

  1. Preheat the oven to 375F. You will need a ceramic baking dish that will also double as a serving dish.
  2. Preheat a sauté pan over medium/low heat and add the butter. Add the diced bell pepper and shallots and sauté for a 5 to 7 minutes until the pepper and onion are soft but not browned.
  3. Add in the garlic and chopped spinach next and cook for about 1 minute, until the spinach is wilted down. Remove the mixture from heat and cool.

How to Make Smoked Salmon Cheese Dip

This cheesy and creamy salmon dip is so easy to make and so aromatic! Here’s how to make it:

  1. Into a large mixing bowl, add the softened cream cheese and sour cream. Use a whisk to blend the cream cheese until it’s smooth. Add in the grated gouda and parmesan next.
  2. Next, add in all the seasonings: parsley, dill, salt, pepper, paprika, dried basil, Worcestershire sauce, and Dijon mustard.
  3. Remove the smoked salmon from its packaging, remove and discard the skin, then flake the salmon into the mixing bowl. Finally, add in the cooled pepper and spinach mixture.
crostini with cheesy smoked salmon spread on a table

Baking Instructions for Salmon Dip

Spread the prepared salmon cheese dip into a ceramic dish and smooth off the top with a spatula.

Next, prepare the topping: combine the panko bread crumbs with the melted butter, parsley, and garlic powder. Toss the crumbs until they’re well coated, then sprinkle the topping over the dip in an even layer.

Bake the dip in your preheated oven at 375F for about 25 minutes, until the topping turns golden brown and dip is bubbling along the sides of the dish. Remove from oven and let cool for about 15 minutes before serving.

Serving Salmon Cheese Dip

Serve this creamy and aromatic salmon dip with toasted baguette or crackers. Make sure to have a spreader on hand! Or, enjoy it with a crudités tray with carrots, celery and bell pepper. This spread is a great dip for veggies, too!

a large casserole filled with cheese spread on a table with toasted bread

Make Ahead Instructions

When I’m planning a party, I like to make this seafood appetizer ahead of time to save time. Just follow the instructions and prepare the salmon dip as written, including the topping. Cover the dish with plastic wrap and store in the refrigerator until you’re ready to bake it.

This cheese dip also freezes nicely! Cover it well with foil and store in the freezer for up to 1 month. Defrost it in the refrigerator overnight, then bake.

several pieces of bread on a table with cheese and salmon spread

More Recipes!

Enjoyed this easy smoked salmon appetizer recipe? Make sure to check out some of my other appetizer recipes you’re sure to enjoy!

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a close up of a piece of bread with smoked salmon spread
5 from 1 vote

Easy Smoked Salmon Cheese Dip Recipe (video)

15 mins prep + 25 mins cook
5 cups
The best smoked salmon cheese dip recipe – an easy seafood appetizer recipe! Made with smoked salmon, peppers, spinach, garlic and more!

Ingredients 

  • 1 tbsp butter
  • 1 small red bell pepper, diced
  • 2 large shallots, diced
  • 6 garlic cloves, minced
  • 2 cups chopped spinach
  • 8 ounces cream cheese, softened at room temperature
  • 1 cup sour cream
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup grated smoked gouda, or smoked mozzarella, cheddar
  • 16 ounces hot smoked salmon, crab also works well
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 tsp sea salt
  • ground black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp dried basil

For Topping:

  • 3/4 cup panko bread crumbs
  • 2 tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1 tbsp chopped parsley

For Serving:

  • 1 baguette, sliced

Instructions

Cooking the Spinach Pepper Mixture:

  • Preheat the oven to 375F. You will need a ceramic baking dish that will also double as a serving dish.
  • Preheat a sauté pan over medium/low heat and add the butter. Add the diced bell pepper and shallots and sauté for a 5 to 7 minutes until the pepper and onion are soft but not browned.
  • Add in the garlic and chopped spinach next and cook for about 1 minute, until the spinach is wilted down. Remove the mixture from heat and cool.

Making the Spread:

  • Into a large mixing bowl, add the softened cream cheese and sour cream. Use a whisk to blend the cream cheese until it's smooth. Add in the grated gouda and parmesan next.
  • Next, add in all the seasonings: parsley, dill, salt, pepper, paprika, dried basil, Worcestershire sauce, and Dijon mustard.
  • Remove the smoked salmon from its packaging, remove and discard the skin, then flake the salmon into the mixing bowl. Finally, add in the cooled pepper and spinach mixture.
  • Spread the prepared salmon cheese dip into a ceramic dish and smooth off the top with a spatula.
  • Next, prepare the topping: combine the panko bread crumbs with the melted butter, parsley, and garlic powder. Toss the crumbs until they're well coated, then sprinkle the topping over the dip in an even layer.

Baking Instructions:

  • Bake the dip in your preheated oven at 375F for about 25 minutes, until the topping turns golden brown and dip is bubbling along the sides of the dish. Remove from oven and let cool for about 15 minutes before serving.
  • Serve this creamy and aromatic salmon dip with toasted baguette or crackers. Make sure to have a spreader on hand! Or, enjoy it with a crudités tray with carrots, celery and bell pepper. This spread is a great dip for veggies, too!

Make Ahead Instructions:

  • When I'm planning a party, I like to make this seafood appetizer ahead of time to save time. Just follow the instructions and prepare the salmon dip as written, including the topping. Cover the dish with plastic wrap and store in the refrigerator until you're ready to bake it.
  • This cheese dip also freezes nicely! Cover it well with foil and store in the freezer for up to 1 month. Defrost it in the refrigerator overnight, then bake.

Nutrition

Serving: 1tbsp | Calories: 52kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 158mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 0.3mg