Cream Cheese and Lox Dip
Cream cheese and lox is such a popular bagel topping so we thought it would be fun to find an easy way to serve it up your next brunch party. Turning it into a dip makes it easier to serve for a crowd so you’re not spending the party toasting bagels and topping each one individually. Plus you can do most of your prep work ahead of time so it’s easy to just assemble and serve when guests arrive. Try this Cream Cheese and Lox Dip for your next Easter celebration, Mother’s Day brunch or wedding shower.
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Serve this cream cheese dip up with our Air Fryer Bagel Chips for the perfect “bagel and cream cheese” appetizer!
Cream Cheese and Lox Dip Recipe Tips:
+ You can easily make this cream cheese dip the day before your party. Just store it in an airtight container and wait to top it with the smoked salmon, red onion and fresh dill until you’re ready to serve.
+ You should be able to easily find smoked salmon at your local grocery store. If you’re having trouble finding it, just ask them at the seafood counter.
+ A mandolin slicer makes getting those thin slices of red onion so much easier.
Cream Cheese and Lox Dip
Ingredients
- 8 oz cream cheese, softened to room temperature
- 1 tbsp stone ground mustard
- 2 tbsp capers + 1 tsp caper brine
- 1 tsp lemon zest
- 1/2 tsp ground black pepper
For Topping
- 4 oz smoked salmon
- 1/4 red onion, thinly sliced
- fresh dill, chopped
To Serve
Instructions
- Mix together the cream cheese, mustard, capers and caper brine, lemon zest, and pepper.
- Spread onto a serving plate or bowl and chill in the refrigerator for 30 minutes.
- When ready to serve, top the cream cheese mixture with smoked salmon, red onion, and dill.
- Serve with bagel chips and enjoy!
Notes
This recipe sounds divine!  What’s your thought on mincing up the capers and onion and salmon and combining it all together in a bowl? To use as a dip?Â