An Alaskan Original · Linda Leary
Leary’s Smoked Salmon Dip
There’s nothing quite like Alaska smoked salmon. We love sharing it with fellow Alaskans and bringing it as a gift to friends and family in the Lower 48.
It’s a little taste of Alaska, wherever we happen to gather.
This smoked salmon dip has been a favorite of ours for years. It brings together smoked salmon, cream cheese, mayonnaise or sour cream, chopped onion, lemon juice, and a little Tabasco.
Mix it together, adjust the consistency to your liking, and bring out the crackers.
In this recipe
A favorite from our Alaska kitchen
What I love about sharing this recipe is that it gives friends another way to enjoy the smoked salmon we bring them. A bowl of dip and a plate of crackers are a simple way to share something we love about Alaska.
Leary’s smoked salmon dip recipe
A creamy smoked salmon dip with lemon, onion, and Tabasco to taste. No cooking required.
Ingredients
- 1 package smoked salmon
- ½ cup mayonnaise or sour cream
- ½ brick cream cheese
- ½ medium onion, chopped
- 1 tablespoon lemon juice
- Tabasco sauce, to taste
For serving
- Your favorite crackers, or Ritz crackers
- Sliced green olives, optional
Directions
- Mix all ingredients together until well combined.
- Add additional mayonnaise or cream cheese to reach your preferred consistency.
- Serve with your favorite crackers, or make our family favorite: a Ritz cracker topped with smoked salmon dip and a sliced green olive.
My favorite way to serve it
Take a Ritz cracker, add a spoonful of dip, and top it with a sliced green olive. That combination of buttery cracker, rich smoked salmon, and salty olive is absolutely delicious.
You can set out the dip with crackers and olives so everyone can make their own, or arrange the topped crackers on a platter.
If you’re putting them together ahead of serving, add the dip close to serving time to help keep the crackers crisp.
Keeping the dip chilled
Keep the dip covered and refrigerated at 40°F or below until serving, and follow the storage instructions on your smoked salmon package.
FoodSafety.gov’s refrigeration guidance recommends keeping perishable foods out of refrigeration for no more than two hours, or one hour when temperatures are above 90°F.
Discard dip that has been left out beyond those limits.
Recipe questions
Can I use sour cream instead of mayonnaise?
Yes. The recipe calls for ½ cup of either mayonnaise or sour cream. Use whichever you prefer.
How spicy is this smoked salmon dip?
The Tabasco is added to taste, so you control the heat. Start with a little, mix, and taste before adding more.
How do I adjust the consistency?
Add additional mayonnaise or cream cheese, a little at a time, until the dip reaches the consistency you like.
From our Alaska kitchen to yours
Whether you’re sharing it here in Alaska or introducing friends in the Lower 48 to a favorite recipe, I hope this dip brings a little of Alaska to your table.
Enjoy!
Linda
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