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Smoked Salmon and Dill Vegetable Bites

Smoked Salmon and Dill Vegetable Bites

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McCormick(R) & Company

This delicately flavored salmon dip makes a beautiful presentation for any holiday party when piped in or on multicolored vegetable pieces.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 21 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet


  1. In a bowl, stir together all ingredients except vegetables.
  2. Spoon or pipe with pastry tube a small amount of cheese mixture in/on each piece of vegetable.
  3. Place on serving plate; cover and chill at least 2 hours or up to 24 hours.
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Very good, and you can modify the ratio of Salmon to Cream Cheese to get the consistency that you prefer.


My family and I LOVED this dip. I used Neufchatel, since it's a bit lower in fat than regular cream cheese. It's so wonderful. My family had it with whole wheat crackers as a snack on Thanksgiving. Everyone wanted the recipe. My cousin ate half a bowl in one sitting, and I had doubled the recipe. I also tried it with fat free cream cheese--big mistake.


I made these for the Christmas holiday and I'm just now getting to review. These were really good! I used a ziploc bag, cut a hole at one end of the bag and used that to pipe into the veggies. They were so impressive that I was accused of going "gourmet" with my appetizers. Much easier to prepare than you might think. Thanks!