Smoked Salmon Dip
aka “lox spread” is an international favorite
Already fully cooked, smoked salmon works so nicely with the cream cheese in the dip. We always put up a nice bread for dipping - toasted pita slices is one of the most requested.
Work quickly to keep this under refrigeration. If you have a longer party, or a picnic, use some ice underneath to keep a good chill going on. See our Picnic Food Ideas for good ideas about keeping your cool.
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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
16+/- ounces of smoked salmon
8 ounces cream cheese
8 ounces mayonnaise
2 scallions, finely chopped
1 teaspoon lemon juice
1/8 teaspoon garlic powder
Smoked Salmon get pricey quick - but you don’t need the finest Scotish quality. Look around for a pre-chopped, or pieces pack - the price comes right down.
Use your food processor for the salmon, cream cheese, mayo, lemon and garlic. Get it pink and smooth. Remove and add the chopped scallions. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate overnight.
On the day of your party, uncover the dip and give it a good stir, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.
We love this on bagels - consider cutting bagels into bite size pieces with this dip, as well as other better breads.
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