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Salmon Dip with Cream Cheese

This salmon dip is a delightful hors d'oeuvre that's excellent for any occasion. The combination of salmon, cream cheese and spices gives it terrific flavor. —Raymonde Hebert Bernier, Saint-Hyacinthe, Quebec
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    1-1/2 cups


  • 6 ounces cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 2 green onions, thinly sliced
  • Crackers and chopped vegetables


  • In a bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers and vegetables.

Salmon Dip Tips

What crackers go best with salmon dip?

Try an "everything" cracker with seeds and extra flavor. Plus, it's thick enough to hold up a hearty appetizer dip.

How long does salmon dip last in the fridge?

This salmon recipe lasts for up to five days in the fridge. It's a perfect potluck recipe that you can prep beforehand!

Can you freeze salmon dip?

We don't recommend freezing this salmon dip recipe. Cream cheese dips like this one typically don't hold up well in the freezer.
Nutrition Facts
2 tablespoons: 78 calories, 7g fat (2g saturated fat), 17mg cholesterol, 234mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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Average Rating:
  • vespa415
    Aug 10, 2016

    No comment left

  • Rhorton22
    Aug 22, 2015

    After reading the reviews, I tried this. As I did not have curry or majo on hand, this was omitted as was salt (based on other review that it was too salty). Used miricle whip, It was very good. Next, I added the following as it was on hand and I wanted a diff flavor: chopped orange, yellow peppers and celery. Garlic and onion powder, salt, sweet pickle. Next, I tasted it with a cracker and the dip seemed to salty so I added more Sweet pickle relish to balance it out. AWESOMEThis recipe is very flexible and can be easily adjusted based on what you have on hand.

  • n1ch0l3
    Aug 16, 2013

    My mom used to make this for me all the time when I was a little girl. I've recently rediscovered the recipe. Now I'm making it for myself. I used to eat it with white rice, buttered and salted. Absolutely delicious.

  • Lushmum
    May 24, 2013

    No comment left

  • leahragsdale777
    Feb 4, 2013

    No comment left

  • langang
    Jan 4, 2013

    Very tasty. Will make again but with a little less salt.

  • anray86
    Sep 3, 2011

    This is one of my favorite spreads. And a party favorite!