Easy smoked salmon with cottage cheese dip recipe
There’s smoked salmon dip, and then there’s this Easy Smoked Salmon with Cottage Cheese Dip recipe. It is light, creamy, and ‘secretly’ high in protein.
This dip is perfect for everything from brunch boards to late-night snacking. Bonus: it comes together in under 15 minutes.
This light and creamy Smoked Salmon Dip is made with cottage and cream cheese, Greek yogurt, and fresh herbs for a light, protein-packed, perfect appetizer that’s big on flavor. It is perfect for toasted bagel, pita chips, or cucumber slices.
Either way you serve it, I guarantee this will become your go-to recipe.
Why you will love this recipe
Protein-packed and satisfying – it skips the mayo in favor of cottage cheese and Greek yogurt, and still delivers flavor.
Versatile – serve it with crackers, stuff it into cucumber cups, smear it on baguette slices, or use it in wraps and lunch bowls.
Gluten-free, low carb, and customizable – it works for a wide range of diets and can be easily tweaked to your needs.
Ingredients, Variations and Substitutions
Cottage Cheese – the base of this dip! It gets blended until smooth for a creamy, protein-rich alternative to heavier spreads. Use Greek yogurt (for a lighter version) or ricotta (for a more luxurious texture).
Cream Cheese – adds richness and body without weighing the dip down. Skip it, if you want a leaner dip, or bump it up if you’re going full indulgent brunch vibes.
Greek Yogurt – adds tang and helps loosen the texture slightly. Sour cream works just as well here. For a dairy-free version, try an unsweetened plant-based yogurt.
Smoked Salmon – the star of the show. Chopped or flaked into the dip, it adds umami, salt, and depth. You can use leftover grilled salmon or even hot-smoked trout.
Fresh Lemon Juice – adds brightness and cuts through the richness. Add a little lemon zest right before serving.
Horseradish (optional) – for a gentle kick. Start with ½ teaspoon and adjust to taste.
Olive Oil – adds a silky mouthfeel and rounds out the flavors. For a leaner dip, you can reduce this slightly or skip it altogether.
Dijon Mustard – adds a subtle sharpness to balance the creamy base.
Fresh Herbs – dill, fresh chives, and parsley are great, but you can mix and match to your liking.
Seasoning – black pepper, red pepper flakes, hot sauce, garlic powder (optional) for a little kick. Taste before adding salt — smoked salmon and cottage cheese are salty on their own.
Equipment you will need
- Blender, food processor or electric hand mixer
- Medium bowl
- Spatula or spoon
- Citrus juicer or reamer
- Microplane or fine grater
- Measuring spoons
Top Tips
Blend that cottage cheese – don’t stop until it’s ultra-smooth and creamy, otherwise, it’ll taste a little curdy.
Use high-quality smoked salmon – this is the star ingredient, so grab something you’d happily eat on its own. Bonus points for home-smoked salmon!
Chill the dip – for at least 30 minutes before serving.
Taste before you salt – smoked salmon, cottage cheese, and Dijon already bring a salty punch. Always taste before reaching for the salt shaker.
Texture is key – blend the base smooth, but don’t overmix the salmon, fold it in gently for some contrast in every bite.
Step-by-step instructions
- In a blender or food processor, blend the cottage cheese until completely smooth. (Yes, it looks weird at first. Keep going.)
- Add the cream cheese, Greek yogurt, lemon juice, olive oil, Dijon mustard, and horseradish. Blend again until creamy and well combined.
- Transfer the dip to a bowl. Add fresh herbs, more black pepper, and red pepper flakes (if using). Stir gently to combine.
- Add the chopped smoked salmon and fold it in with a spatula or spoon. If you want bits and pieces, leave it like this. If you prefer a smoother texture, blend it a few times to incorporate the salmon into the dip.
- Give it a taste! Add more lemon juice, yogurt, or herbs to balance the flavors to your liking.
- Spoon into a serving bowl or plate Swirl the top with a spoon, drizzle with olive oil, and finish with extra herbs, lemon zest, or thinly sliced red onion.
The best ways to enjoy this Smoked Salmon Dip
On bagel chips or crostini – especially rye, sourdough.
With ritz crackers or pretzel chips – salty, crunchy, perfect match.
Bagel board – spread it, scoop it, devour it.
As a veggie dip – cucumbers, radishes, endive, sugar snap peas… all welcome
Stuffed into mini peppers or cucumber boats.
Dolloped on hard-boiled eggs or baked potatoes.
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Storage instructions, reheating
Fridge: Store the dip in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, especially if it has sat overnight — some separation is normal.
Freezer: This is not recommended. Once thawed, the dairy base (especially the cottage cheese and yogurt) can become grainy and watery.
Meal prep tip: If you’re making it ahead, you can blend the base and stir in the herbs and salmon just before serving to keep everything tasting super fresh.
Easy Smoked Salmon with Cottage Cheese Dip
Equipment
- food processor
- medium bowl
- cutting board
- citrus juicer, zester
- measuring spoons
Ingredients
- 6 oz smoked salmon chopped or torn into small pieces
- 1 cup cottage cheese blended until smooth
- 2 tbsp cream cheese room temperature
- 2 tbsp Greek yogurt or more to taste
- 1/2 lemon juiced
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Horseradish
- 3 tbsp dill, chives, parsley mix and match
- 1/4 tsp black pepper
- 1/8 tsp of crushed red pepper flakes optional
Instructions
- In a blender or food processor, blend the cottage cheese until completely smooth. (Yes, it looks weird at first. Keep going.)
- Add the cream cheese, Greek yogurt, lemon juice, olive oil, Dijon mustard, and horseradish. Blend again until creamy and well combined.
- Transfer the dip to a bowl. Add fresh herbs, more black pepper, and red pepper flakes (if using). Stir gently to combine.
- Add the chopped smoked salmon and fold it in with a spatula or spoon. If you want bits and pieces, leave it like this. If you prefer a smoother texture, blend it a few times to incorporate the salmon into the dip.
- Give it a taste! Add more lemon juice, yogurt, or herbs to balance the flavors to your liking.
- Spoon into a serving bowl or plate Swirl the top with a spoon, drizzle with olive oil, and finish with extra herbs, lemon zest, or thinly sliced red onion.
Notes
Nutrition
Did you make this recipe?
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Conclusion
This high-protein Smoked Salmon dip recipe will get you rave reviews. It is creamy, herby, and smoky; you cannot get a dip like this at the grocery store.
Made with whipped cottage cheese, cream cheese, and fresh herbs, it is perfect for brunch boards, crackers, or veggie sticks.
Make it once, and you’ll probably start keeping smoked salmon around just in case.
FAQ
Can I make this dip without a food processor?
Yes! If you don’t mind a slightly more rustic texture, you can use a stick blender or even mash the cottage cheese with a fork or whisk. You could also substitute smooth ricotta or cream cheese as a base instead.
Is this dip healthy?
This salmon spread is a high-protein, lower-fat twist on classic smoked salmon dip thanks to the cottage cheese and Greek yogurt. Loaded with fresh herbs and omega-3s from the salmon, it’s definitely nutrient-dense.
What can I substitute for cottage cheese?
If you’re not a cottage cheese fan, try ricotta or a mix of cream cheese and Greek yogurt. Skyr also works for a super thick, creamy dip.
Can I use canned salmon instead of smoked?
Sure! It won’t have that smoky flavor, but it’ll still be delicious. Add a dash of smoked paprika or liquid smoke.
