Salmon Dip

Salmon Dip

25 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  RTR.MAR

“One of my favorite recipes! I have had many ask for this recipe. It is always one of the first things gone when I bring it to a barbeque.”

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Adjust Servings

Original recipe yields 2 cups



  1. In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.

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Reviews (25)

Rate This Recipe


Fabulous! I made this with what I had on hand which meant omitting fresh parsley & pimentos. I also forgot to add the butter. I put this in a small casserole, topped with a sprinkle of parm and baked for 15 mins @ 350. It was a delicious hot dip. I used tostito scoops and crostini. Excellent!



Awesome! We seasoned our salmon filet before searing it. Then, we substituted the sour cream for mayo. We LOVE this dip hot!! It is even good as the filling for a lettuce wrap!!



This was yummy. I used a salmon fillet in it's own microwavable pouch, orange bourbon flavored. Also as some others recommended, used mayo instead of sour cream plus I added one dash of liquid smoke. Loved it!! Perfect for crackers or snacking with some toasted bread and veggies.

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Amount Per Serving (16 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Smoked Salmon Spread


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Roberta's Smoked Salmon Dip