Easy Smoked Salmon Cheese Dip (video)
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.
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!
- 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.
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:
- 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.
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!
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.
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!
- Cheese & Sausage Stuffed Mushrooms – the best-ever stuffed mushrooms with a creamy, cheesy sausage and pepper filling, plus panko breadcrumb topping!
- Spicy Stuffed Mini Peppers – cheesy stuffed peppers with bacon bits, cheddar cheese and Tabsco sauce! Try my spicy stuffed peppers next!
- Smoked Salmon Cream Puffs – fluffy pate a choux filled with a creamy smoked salmon and dill spread!
- Smoked Salmon Tea Sandwiches – quick and easy tea sandwiches with cheese, cucumbers and dill!
- The Best Crab Cakes – my favorite recipe for flaky and delicious crab cakes, served with a homemade tartar sauce! So easy and impressive!
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Easy Smoked Salmon Cheese Dip Recipe (video)
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.
My family has made this twice within a few weeks. The first time we followed the recipe pretty closely and it was super good. The second time I made it I did not have any bell pepper or spinach and it was still irresistible. I ate an embarrassing amount instead of dinner today. Simple to make and perfect for salmon lovers.
I’m so glad you enjoyed it! 🙂 Lol I have the same problem! I ate a ton of this dip over the holidays, too!
I am thinking about making this dip for an upcoming party.However, I am concerned as to how this dip can be stored :/.With my schedule, I would have to bake it the night before.So I have a stupid question : Can I bake it, keep it in the fridge overnight and reheat it the following day? Thank you for your amazing recipes Tatyana 🙂 I am a big fan
Yes, this dip reheats very nicely so you can definitely make it the night before 🙂
Thank you! 🙂
I just discovered some smoked salmon I had in the fridge (left over from making sushi) and went searching through my pins for a smoked salmon dip. This sounds perfect! Will be trying it soon
This is one of my all-time favorite dips, especially for the holidays! Hope you enjoyed the recipe! 🙂
This was great! It makes a BIG batch so I had a lot of leftovers. It’s great tossed over pasta with a little cream to thin it out.
What at great idea to use the leftovers for pasta! I’m so glad you enjoyed the recipe 🙂
Very delicious however I did find that your ingredients and amounts from the video differed than the ones online here on the recipe. Great food though, love all your recipes.
Hi Liliya! I’m so glad you enjoyed the dip! One of my favorites, too! I periodically update and retest my recipes over time; the written recipe is the new and improved version 🙂