Tasty Smoked Salmon Greek Yogurt

I never thought much about mixing salmon with yogurt until I saw my neighbor doing it one morning. Growing up, salmon always meant a fillet on the grill or those little cans mixed with mayo for sandwiches. But Greek yogurt? That was for breakfast with honey and granola.

Turns out, I was missing out on something really good. The tangy Greek yogurt works better than mayo – it’s lighter, fresher, and makes the salmon taste even better. Plus, it’s one of those simple combinations that looks fancy enough for company but takes just minutes to throw together.

What Kind of Smoked Salmon Should I Use?

When shopping for smoked salmon, you’ll typically find two main types at the store: hot-smoked and cold-smoked (also called lox). For this dip recipe, cold-smoked salmon is your best bet since it has a silky texture that blends beautifully into the creamy base. You’ll find it in flat, thin slices with a bright pink color and slightly translucent appearance. While either farmed or wild-caught salmon works well, wild-caught Pacific salmon tends to have a richer flavor and deeper color. Just make sure to check that the salmon doesn’t have any brown edges or dry spots, which can indicate it’s past its prime.

Options for Substitutions

This creamy dip recipe can be tweaked with several substitutions if you need to:

• Cream cheese: If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat but a similar texture. You could also use all Greek yogurt, though the dip will be tangier and less rich.
• Greek yogurt: Regular plain yogurt can work, but strain it first using a coffee filter or cheesecloth for 1-2 hours to remove excess liquid. Sour cream is another good swap that will give you a similar creamy texture.
• Smoked salmon: This is pretty key to the recipe, but in a pinch, you could use canned salmon (well-drained) mixed with a few drops of liquid smoke. The texture will be different, but you’ll get a similar smoky flavor.
• Fresh dill: If fresh dill isn’t available, use 1 teaspoon dried dill instead. You could also try fresh chives or parsley for a different but still tasty herb flavor.
• Horseradish: No horseradish? Try using a teaspoon of Dijon mustard or a dash of wasabi paste for that similar kick of heat.

Watch Out for These Mistakes While Making

The biggest challenge when making smoked salmon dip is using cream cheese straight from the fridge – cold cream cheese will leave you with unwanted lumps, so make sure to let it soften at room temperature for at least an hour before mixing. Another common mistake is over-mixing the salmon, which can turn your dip into a paste-like consistency – instead, fold in the chopped salmon gently at the very end to maintain those lovely, distinct pieces throughout. The seasoning balance is crucial here – start with less horseradish and Worcestershire sauce than called for, then taste and adjust gradually, since these strong flavors can quickly overpower the delicate salmon. For the smoothest texture, make sure to thoroughly blend the cream cheese and Greek yogurt first before adding any other ingredients, and remember to chill the dip for at least 2 hours before serving to allow the flavors to meld together perfectly.

What to Serve With Smoked Salmon Greek Yogurt Dip?

This creamy smoked salmon dip is perfect for setting out at parties with an array of dippers! I like to serve it with toasted bagel chips, cucumber rounds, and crispy water crackers for easy scooping. For a brunch spread, try it alongside mini bagels or pumpernickel toast points – the dark bread pairs really nicely with the smoky salmon flavor. You can also surround your dip with fresh veggie sticks like carrots, celery, and bell peppers to keep things light and crunchy.

Storage Instructions

Keep Fresh: This smoked salmon dip stays good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get better after a day as everything melds together! Just give it a quick stir before serving if you notice any separation.

Make Ahead: You can prepare this dip up to 24 hours in advance – perfect for party planning! Just hold off on adding the fresh dill until right before serving to keep it looking and tasting its best. Remember to take it out of the fridge about 15-20 minutes before serving to let it soften slightly.

Note: I don’t recommend freezing this dip since dairy-based spreads with fresh herbs can change texture when frozen and thawed. Plus, the smoked salmon might become a bit too salty after freezing.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 40-45 g
• Carbohydrates: 10-15 g

Ingredients

• 8 ounces softened cream cheese
• 1/2 cup greek yogurt
• 1 teaspoon ready-made horseradish
• 2 teaspoons lemon juice
• 1/8 teaspoon ground black pepper
• Pinch of sea salt
• 2 splashes of worcestershire sauce
• 6 ounces skinless smoked salmon
• 1 tablespoon chopped fresh dill

Step 1: Cream the Base Ingredients

In a mixing bowl, use an electric hand mixer to blend together the cream cheese, yogurt, horseradish, lemon juice, pepper, salt, and Worcestershire sauce until the mixture is smooth and creamy.

Ensure that all ingredients are well combined for a consistent flavor throughout.

Step 2: Fold in Additional Ingredients

Gently fold in the smoked salmon and fresh dill into the creamed mixture.

Use a spatula to carefully mix these ingredients until they are evenly distributed, being cautious not to over-mix which could break apart the salmon pieces.

Step 3: Refrigerate and Serve

Cover the prepared mixture with a lid or plastic wrap and refrigerate for up to 5 days.

Before serving, make sure the mixture is well-chilled.

Serve it with bread, crackers, or an assortment of fresh vegetables for a delightful appetizer or snack.