Smoked Salmon Yogurt Dip with Vegetables

AI-assisted illustration of smoked salmon yogurt dip with cucumber and celery.

Smoked salmon yogurt dip is a savory snack with flaky hot-smoked salmon, cream cheese and a tangy yogurt base. Cucumber and celery are included in each portion, so the estimate covers the dippers as well as the dip.

Tips for smoked salmon yogurt dip

Hot-smoked salmon flakes easily and gives this dip a different texture from a smooth cold-smoked salmon spread. If the cream cheese is still lumpy, soften it a little longer before adding cold yogurt. Add no salt until you taste the completed dip; smoked salmon varies widely. Crackers are an optional extra and are not included.

Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 15 minutes; cook: 0 minutes; total elapsed time: 15 minutes.

Helpful equipment: mixing bowls make measuring and mixing easier. Check the size and features for your kitchen before buying.

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MACROS PER SERVING
Estimated
20.2gPROTEIN
196Calories
8.4gCarbs
9.3gFat
1.3gFiber
Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.
AI-assisted illustration of smoked salmon yogurt dip with cucumber and celery.

Smoked Salmon Yogurt Dip with Vegetables

Smoked salmon yogurt dip is a savory snack with flaky hot-smoked salmon, cream cheese and a tangy yogurt base. Cucumber and celery are included in each portion, so the estimate covers the dippers as well as the dip.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 equal servings
Calories 196 kcal

Ingredients
  

  • 8 oz fully cooked hot-smoked salmon skin and bones removed, flaked
  • 1 cup plain nonfat Greek yogurt
  • 4 oz reduced-fat block cream cheese softened enough to mix
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • 2 tbsp onion finely minced
  • 1/4 tsp black pepper
  • 1 large cucumber about 12 ounces, sliced
  • 4 medium stalks celery about 6 ounces, cut into sticks

Instructions
 

  • Check salmon for bones and remove skin. Wash and dry cucumber and celery, then cut into dippers. Keep them separate from the dip bowl.
  • Beat cream cheese in a mixing bowl until smooth. Mix in a few spoonfuls of yogurt to loosen it, then stir in the remaining yogurt, lemon, dill, onion and pepper.
  • Fold in the flaked salmon, leaving small pieces for texture. Scrape all dip into a covered container.
  • Divide dip into four equal portions and serve each with one-quarter of the cucumber and celery. Keep refrigerated until needed.

Notes

One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Keep covered at 40°F or below and use within 3 days. Follow any earlier use-by instructions on the fish. Refrigerate within 2 hours and transport with an ice pack. Do not reheat or freeze the finished dip.

Storage and meal prep

Keep covered at 40°F or below and use within 3 days. Follow any earlier use-by instructions on the fish. Refrigerate within 2 hours and transport with an ice pack. Do not reheat or freeze the finished dip.

More practical ideas

For another option, try High Protein Tuna Cucumber Bites. Our meal prep tips can help with planning and storing leftovers.

About the nutrition

Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.

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