Smoked Salmon Dip

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 (No Mayo)

• 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

Directions

1. 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 hits 140–145°F (typically 35–60 minutes, depending on thickness).
4. Cool, then flake into bite-sized pieces. Remove skin if you used skin-on.

2. Smoke the Cream Cheese

1. Lightly coat the cream cheese blocks with olive oil. Optional: add a light seasoning dusting.
2. Place on a small tray or in a pan and smoke at 225–250°F for 45–60 minutes.
3. Let it cool for 10–15 minutes so it firms slightly (easier to blend).

3. Whip the Dip (Creamy, No Mayo)

1. Add 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. Add the remaining yogurt as needed to reach your preferred creaminess.
4. If you want it extra silky, add 1–2 tbsp heavy cream and whip briefly.
5. Fold in the smoked salmon gently so you keep good texture.
6. Taste and adjust: more lemon for brightness, more dill for freshness, salt/pepper to finish.

4. Chill & Serve

1. Cover and chill for 30–60 minutes (best flavor and texture).
2. Serve with crackers or chips and garnish with dill/chives/lemon zest.