Canned Salmon Dip

This Canned Salmon Dip recipe is perfect for entertaining. It turns your ordinary tinned salmon into something super fancy and delicious.

This recipe has been around for decades in various forms. It's an absolute crowd-pleaser, so easy and quick and can be made up a day in advance.

(And if you're wanting more canned salmon recipes, check out my Salmon Rissoles and Salmon Bread Cases).

Jump to:

• Ingredient notes
• Variation ideas
• How to makwe Salmon Dip
• Storage
• More Dip and Snacks
• Canned Salmon Dip Recipe

Ingredient notes

You'll need a tin of red or pink salmon for this popular dip. Drain off the liquid and remove the large bones and skin. You'll also need cream cheese – the block variety which we often call "Philly cream cheese" in Australia since this is a popular brand of block cream cheese.

Mayo and butter are also in the mix along with lemon juice and zest. The dip is seasoned with salt and pepper and a little dried dill. I've used fennel fronds here to garnish.

The ingredient quantities are in the recipe card at the end of this post.

Variation ideas

There are quite a few versions if this recipe, and although the recipe here is my preferred way of making it, you can always mix things up a bit:

• Use sour cream to replace some or all of the cream cheese or mayo
• Add a little horseradish, a popular flavour pairing with salmon
• Add a little Keen's Curry Powder to spice things up
• Grate some onion into the dip for another flavour punch
• Chop some parsley and stir through some freshness.

How to makwe Salmon Dip

It couldn't be easier. Simply add all of the ingredients together (see image 1) and then process, blend or mix well (see image 2). Chill, garnish (see image 3) and then serve with crackers and vegetable sticks (see image 4).

Simple.

Storage

Stored in the fridge, covered, it should keep for a few days. It's not suitable for freezing.

More Dip and Snacks

Here are a few more recipes I reckon you'll love:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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