Take your party appetizer game up a notch! This pretty pink smoked salmon dip is ready in minutes, makes any occasion feel extra special, and tastes just as good with crackers as it does with crudités.

Photography Credit: Elise Bauer

I love having people over for casual meals, but I am often stumped when it comes to serving nibbles before dinner.

Not anymore! This salmon dip is a crowd-pleaser. Served with crackers or crudités, and glasses of sparkling Cava or Prosecco, this pretty pink dip sets the tone for a festive evening any time of year. It takes next to no time to prepare and has become a standard in my entertainment line-up.

I decided to use smoked salmon for this spread because of its intense flavor and color. Cream cheese and sour cream create the backdrop for the fish, and mustard, chives, capers, and lemon add the zesty elements.

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HOW LONG WILL THIS SALMON DIP KEEP?

Stored in the refrigerator, the salmon dip will keep for up to five days. If serving for a party, refrigerate the room temperature spread after two hours.

HOW SHOULD I SERVE SALMON DIP?

Crackers or slices of baguette are ideal (and easiest) to accompany the spread, but fresh vegetables such as fresh, blanched snap peas, leaves of endive or radicchio, sticks of Persian (baby) cucumbers, and sweet pepper wedges are also good options.

Use leftovers for breakfast; this spread is great on a bagel, too!

HOW TO ADAPT THIS RECIPE

I omitted the typical addition of mayonnaise because I wanted to stick to neutral, clear flavors without salt to highlight the salmon. If you like a little more punch, you can add some Aleppo pepper or cayenne to deliver some subtle heat.

You could use cooked fresh salmon or canned salmon in place of the smoked salmon, but you might need to add a bit more lemon juice, salt, and mustard to compensate for the loss of the stronger flavor of smoked salmon. Simply flake the fish and fold it into the cream cheese. (If made with canned or fresh salmon, it will keep for three days.)

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