Hannah Taylor—A.K.A. LilyLouTay—Shares Her Smoked Salmon Dip Recipe
This creamy, smoky salmon dip is so good, there are never any leftovers left behind!
Need the ultimate holiday party appetizer? Hannah Taylor’s take on a family friend’s appetizer gets fresh flavor from dill and chives, and this Smoked Salmon Dip is guaranteed to disappear fast. Creamy, tangy, and loaded with smoky flavor, this dip comes together in just 10 minutes but tastes like it took hours. A splash of liquid smoke and a squeeze of fresh lemon elevate everything, while hot-smoked salmon adds rich, satisfying texture in every bite. Hannah’s tip? Make it the night before for the best flavor. “I don’t know if this dip keeps because we never have leftovers,” she shares!
For more delicious recipes from Hannah, check out her new cookbook, Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul: A Cookbook, out now!
Measure with Your Heart Copyright © 2025 by LilyLouTay LLC. Photographs copyright © 2025 by Rinne Allen. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Total Time
Prep Time
Ingredients
- A handful of fresh dill
- A handful of fresh chives
- 1 (8 oz.) package cream cheese, at room temp.
- 1/4 cup sour cream
- 1/4 cup mayonnaise, homemade if you want
- Tabasco
- Garlic salt
- Ground black pepper
- 1/2 lemon
- Liquid smoke, if you like
- 8 oz. hot-smoked salmon (or another smoked fish, like trout, if you want)
- Ritz crackers or potato chips, for serving
Instructions
PrintChop dill and chives. Measure out a heaping spoonful of each and put them in your food processor (or a medium bowl). Save the rest of the chopped dill and chives for garnish. To the food processor, add cream cheese, sour cream, mayo, a couple shakes of Tabasco and a pinch each of garlic salt and black pepper. Squeeze in the lemon juice and if you like an intense smoky taste, add a small splash of liquid smoke. Mix until smooth and combined. Scrape into a medium bowl.
Chop salmon into bite-size pieces and stir into your cream cheese base. Taste it and add more of any of the seasonings until you're happy. This dip is best if it's made the night before and served cold, so if you got the time, cover the bowl and refrigerate it for up to 24 hrs.
When you're ready to dig in, spread the dip in your best serving dish and top it with the dill and chives you set aside ('cause we fancy). Serve cold with crackers or potato chips for dipping. I don't know if this dip keeps because we never have leftovers.
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