Salmon Dip

Mellissa Sevigny


  • 1/2 Cup  mayonnaise
  • 1/2 Cup  cream cheese
  • 1 Tablespoon  small diced red onion
  • 1 Tablespoon  freshly squeezed lemon juice
  • 1/4 Pound  thinly sliced smoked salmon, cut into small pieces
  • 1 Tablespoon  dill
  •   Crackers, for serving

While we see salmon toast recipes dating back as far as 1885, smoked salmon, or "lox," did not grace our presence until the 1940s, just in time for the dip phenomena. This dip is a classic that still makes its way to the coffee table today and is good enough that even the most salmon-adverse will like it.


In a food processor, blend the mayonnaise, cream cheese, and lemon juice together. Fold into the red onion, salmon, and dill. Serve.


Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.


Calories per serving:

224 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Kidney Friendly, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 134g 206%
  • Carbs 8g 3%
  • Saturated 23g 117%
  • Fiber 1g 2%
  • Sugars 4g
  • Monounsaturated 12g
  • Polyunsaturated 3g
  • Protein 28g 57%
  • Cholesterol 199mg 66%
  • Sodium 1,859mg 77%
  • Calcium 184mg 18%
  • Magnesium 46mg 12%
  • Potassium 486mg 14%
  • Iron 3mg 16%
  • Zinc 1mg 7%
  • Phosphorus 329mg 47%
  • Vitamin A 463µg 51%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 19µg 5%
  • Vitamin B12 4µg 66%
  • Vitamin D 20µg 5%
  • Vitamin E 2mg 9%
  • Vitamin K 4µg 4%
See detailed nutritional info Have a question about nutritional data? Let us know.
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