Salmon Dip

This easy Salmon Dip makes an elegant and unique appetizer for holidays, dinner parties or appetizers-for-dinner kind of nights. This salmon dip is made with canned salmon, cottage cheese, dill and a touch of horseradish. It’s creamy and luscious and gets topped off with zesty olive-drenched olives. It’s a retro yet elevated appetizer that will impress. 

Ingredients Needed

• Cottage cheese: use whole milk cottage cheese for the creamiest flavor. You’ll need 1 cup, so if you buy a big container use the leftover cottage cheese to make my Cottage Cheese Cake, Cottage Cheese Pancakes or Cottage Cheese Lasagna. 
• Salmon: this salmon dip is made with canned salmon. You’ll need 1 (6-ounce) can of wild salmon. I like to use Wild Planet Salmon for this dip and to make my Salmon Patties. 
• Herbs: for this recipe you’ll need some fresh dill and fresh chives. I have tons of recipes that use both herbs, so don’t worry if you have leftovers. Use both in my Sour Cream Potato Salad as well as my Shrimp Rolls. 
• Mayonnaise: just a tablespoon is needed to add some savoriness and depth of flavor. 
• Horseradish: use purchased horseradish sold in the refrigerated section. Avoid the creamy prepared horseradish. You’ll need 1 tablespoon. 
• Olive Oil, salt and pepper: three pantry ingredients! Use good olive oil. I develop my recipes with Morton kosher salt which is saltier by weight than Diamond Crystal. If you are using Diamond Crystal, use a bit more or just be sure to season to taste at the end. 
• Olives: you’ll need pitted green olives, I recommend using Castelvetrano or Frescatrano olives. One thing to keep in mind, if they’re cheap, they’re cheap for a reason. 
• Lemon: you’ll need just 1 lemon and you’ll be zesting it. Save the zested lemon for juicing for another recipe.

How to Make Easy Salmon Dip

1. Drain the cottage cheese in a fine mesh strainer for 15 minutes. Straining the cottage cheese with remove excess liquid and make for a very creamy and rich dip. 
2. Blend the drained cottage cheese in a mini food processor until very smooth, about 1 minute. (A large food processor won’t process 1 cup of cottage cheese as smoothly as a mini food processor. If you don’t have a mini food processor, use a blender.)
3. Add the salmon, dill, mayonnaise, horseradish, olive oil, salt and pepper to processor with cottage cheese and process until smooth. Spread the dip onto a medium plate.
4. Add the drained olives to a medium mixing bowl. Pat the olives dry a bit with a paper towel then toss the olives with olive oil, zest of 1 lemon and chives and toss to coat. 
5. Spoon the olives over the dip and serve with chips. 

What to Serve Salmon Dip With

• Since this dip feels retro, I recommend serving it with potato chips. Nothing better! You can also serve this dip with thin crackers, pretzel crisps or pita chips. 
• If you’re looking for other appetizers to serve this with, try my Vegetarian Stuffed Mushrooms or Spinach Artichoke Mac ‘n Cheese Cups. 
• For a fun take on the classic Smoked Salmon Platter, serve this dip with Buckwheat Blini as apart of a brunch spread. 

FAQs

More Dip Recipes to Try

• My Labneh Dip is another dairy dip that’s loaded with protein and delicious tangy. I top mine with picked dried cherries and a pistachio dukkah. 
• Edamame Hummus is a vibrant and satisfying dip. It’s a really fun take on a classic hummus. If you’re in the mood for hummus, try my Sweet Potato Hummus too! 
• Ajvar is a really delicious and unique roasted red pepper dip hailing from the Balkans. It would pair nicely with the salmon dip. 
• If you’re looking for something a bit lighter, try Roasted Tomatillo Salsa or Tomato Chipotle Salsa. 

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