Smoked Salmon Dip

Holiday staple: Big Green Egg–smoked salmon and cream cheese, whipped smooth with a bright, lemony finish — creamy without mayo.

Serves

8 - 12

time

~ 1 hr 15 mins

skill

3/10

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ingredients

Smoked Salmon

  • 1 to 1¼ lb salmon filet (skin on is fine)
  • Olive oil (about 1 tbsp)
  • Trader Joe’s Lemon & Citrus Garlic Seasoning (recommended)
  • Optional: additional kosher salt if needed
  • Cherry wood for smoke (recommended)

Smoked Cream Cheese

  • 2 blocks cream cheese (16 oz total)
  • 1 tbsp olive oil (for the outside)
  • Trader Joe’s Lemon & Citrus Garlic Seasoning (recommended)
  • Cherry wood for smoke

To Make It Creamy

  • ½ cup plain Greek yogurt (start with ⅓ cup and add as needed)
  • 2 tbsp heavy cream (optional, for extra silkiness)

Flavor Builders

  • 2–3 tbsp lemon juice (plus more to taste)
  • Zest of 1 lemon
  • 2–3 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1 finely chopped shallot
  • ½ tsp garlic powder (or 1 small clove garlic, minced very fine)
  • Salt & black pepper to taste

For Serving

  • Crackers, bagel chips, pita chips, or toasted baguette slices
  • Optional garnish: extra dill, chives, lemon zest

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directions

Smoke the Salmon (Big Green Egg)

  1. Set the Big Green Egg up for indirect cooking and stabilize at 225–250°F.
  2. Pat the salmon dry. Lightly coat with olive oil, then season with kosher salt and black pepper.
  3. Smoke until the thickest part reaches 140–145°F (typically 35–60 minutes, depending on thickness).
  4. Cool, then flake into bite-sized pieces. Remove the skin if using a skin-on filet.

Smoke the Cream Cheese

  1. Lightly coat the cream cheese blocks with olive oil. Add a light dusting of seasoning if desired.
  2. Place on a small tray or pan and smoke at 225–250°F for 1½–2 hours.
  3. Allow to cool for 10–15 minutes so it firms slightly before blending.

Whip the Dip

  1. Add the smoked cream cheese to a bowl or food processor and whip until smooth.
  2. Add ⅓ cup Greek yogurt, lemon juice, lemon zest, dill, shallot, and garlic.
  3. Whip again, adding the remaining yogurt as needed until the dip reaches your preferred consistency.
  4. For an extra silky texture, add 1–2 tablespoons heavy cream and whip briefly.
  5. Fold in the smoked salmon gently to preserve its texture.
  6. Taste and adjust with additional lemon juice, dill, salt, or pepper as needed.

Chill & Serve

  1. Cover and chill for 30–60 minutes for the best flavor and texture.
  2. Serve with crackers, chips, or toasted baguette slices and garnish with fresh dill, chives, or lemon zest.

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Tennessee Tastebuds Tip

Start with ⅓ cup of Greek yogurt and add more only as needed. It’s easier to thin the dip than to thicken it back up.

Kitchen Notes

The trick to a creamy finish without using mayo is whipping the smoked cream cheese first, then loosening it with Greek yogurt in small additions. If the dip becomes too thick after chilling, stir in a teaspoon of lemon juice or a splash of heavy cream to bring it back to a smooth, creamy consistency.

© 2026 Tennessee Tastebuds · Nathan Walker