Smoked Salmon Dip

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Cream cheese and lox on a bagel is transformed into a delicious Smoked Salmon Dip for an easy brunch spread, appetizer, or snack. Low carb, keto-friendly, and gluten free. Perfect for brunch or Rosh Hashanah!

Prep Time15

Total Time15

Course: Dip

Cuisine: American

Keyword: Cream Cheese and Lox, Lox dip

Servings: (2 cups total)

Ingredients

8 ounces cream cheese , room temperature
1 cup plain Greek yogurt (or sour cream)
1/3 cup minced red onion
2 tablespoons capers , drained and chopped
3 ounces lox (cured smoked salmon), diced small - see note below
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 teaspoon everything bagel seasoning
pinch of kosher salt
dah of Tasbasco hot sauce
bagel chips or veggie sticks , for serving

Instructions

With a handheld electric mixer, in a medium bowl blend together the cream cheese and yogurt until smooth.
Add in the onion and capers until combined.
With a spatula or wooden spoon, gently mix in the lox, dill, chives, and everything bagel seasoning. Season with kosher salt to taste.
Garnish with a few more chopped chives and/or dill. Serve with bagel chips or veggie sticks.

Notes

Lox vs. Smoked Salmon. Lox is a form of cured salmon, and while lox and smoked salmon are both variations of cured salmon, there are some differences. Lox is fatty, tender, and sliced very thin. Hot-smoked salmon has a much thicker, darker texture, sold as a brick like a fillet and is flakey. While this dip can be made using either, we use lox.

Nutrition