Smoked Salmon 7-Layer Dip (2024)

4 ounces cream cheese

2 ounces fresh goat cheese

3 tablespoons prepared beet horseradish

2 teaspoons finely grated lemon zest

1 pound hot-smoked salmon, skin removed, flaked, divided

2 large radishes, trimmed, finely chopped

⅓ cup finely chopped red onion

½ cup drained capers, chopped

3 tablespoons finely chopped chives

2 Belgian endives, leaves separated

Bagel chips or pumpernickel bread (for serving)

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• Made this for the last two Christmas Eves. It's just the right combination of fancy and familiar. Everyone loved it both times- and if there happen to be any leftover it's fantastic Christmas morning on a bagel- bonus!

  • Mamazoni

  • New Haven, CT

  • 12/18/2022

• Great dip! Easy to make ahead, to serve, and delicious to eat. Brought it to the party full of vegans - this dip was eaten first! Seriously so yummy.

  • Anne

  • Amsterdam

  • 7/1/2022

• Just came across this and plan to make it FOR a party as the Omicron variant is spreading and we really don't care if people get mild colds because, well, that's how the immune system functions best - everyone can decide if they would like to come or not. Back to the food - it's delicious. I had to order the horseradish but it really paid off - would definitely make this one again.

  • LikeABoss

  • The World

  • 12/15/2021

• Just came across this and plan to make it for ourselves NOT for a party as the Omicron variant is spreading. Re multiple questions about hot smoked salmon, PITADAVIS correctly described it. Forget baking or grilling, and though lox is always welcome, this recipe refers to hot smoked which is commercially smoked and always available in most markets and is absolutely delicious.

  • Bellaboa

  • Los Angeles, California

  • 12/5/2021

• This was the hit of our Family get together!! I just served it yesterday and am buying the ingredients to make it again tomorrow. It's that good! I doubled the goat cheese and the cream cheese amounts and used 2lbs of Salmon. I subbed in shallots for the red onion and used plain prepared horseradish since I couldn't find the beet horseradish. I used a little less than 3 tBsp of the horseradish and it was perfect for us. I used a 7" spring form pan lined with plastic wrap and it worked great. I served it with large crackers and small pumpernickel bread slices. (The mini party size ones that come in a pack.) This will be a party staple for us.

  • chefshancooks

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  • Plant City, FL

  • 12/14/2020

• Our favorite holiday appetizer! One change I use 1/4 cup capers.

  • kathyene

  • Brooklyn, NY

  • 12/12/2020

• This looks amazing, and I plan to try it at some time in the future. However, throwing this out as a "party snack" when the pandemic is peaking is stupefying.

  • kgpdx

  • Portland, OR

  • 12/9/2020

• In love with this salty goodness!~Sierra Gomes

  • Sierra Gomes

  • 6/17/2020

• This was the hit of our Thanksgiving table! Really great, addictive flavors. I heavied up the prepared horseradish sauce (which had a milder horseradish flavor), lemon zest, and radishes to bulk this up -- and also soaked the red onions in water to take out some of the bite. Used endive, cucumber and pumperknickel toast points -- the endive went especially fast!

  • sgwang

  • San Francisco, CA

  • 11/30/2019

• p.s. Forgot to mention, we didn't hot smoke the salmon in our smoker. We bought a 2-pound piece of fresh salmon from Costo (doubling the recipe), cut it into 3 inch fillets, added a rub of brown sugar and salt and let sit for one hour (ideally should have sat overnight), then put it on a wire rack and cooked it on our outdoor gas grill using indirect heat. Put apple wood chips in a chip can over the flame. Closed the lid and tried to keep the temperature to 140 for one hour. The brown sugar flavor came though a bit (would have been better with an overnight sit) and the smoke flavor was perfect. Flaked nicely. If your only option is to bake or quickly grill the salmon - even without would chips - I think the dish won't suffer at all. Just make sure you don't over cook. If my only options were a quick grill (without wood chips) or baking, I think I'd choose baking.

  • marls00

  • Manalapan, NJ

  • 12/26/2017

• Made this is as a Christmas Eve appetizer. Excellent ... we all loved it. I doubled the recipe and used a 9" springform pan. Was concerned that a) it wouldn't hold it's shape after removing the mold b) that it would be very low and flat looking and c) it would collapse once everyone started digging in. I'm happy to report that none of those scenarios materialized. Make sure to press down with the spatula. I used about half of the suggested radish / red onion combo because I thought the red onion would be overpowering, but I think I could have used a bit more. Next time I will cut the onion/radish mixture to 3/4 instead of half. If you are OK with a fairly strong onion component, stick with the full amount. (We like our red onions on the lighter side.) I think the recipe may have been improved by having more of the cream cheese mixture. I wouldn't double as some have suggested ... probably one and half-ing the suggested amount would do the trick. This would improve the salmon / cream cheese balance and also make it a little easier to spread, as some have suggested. I used a mini rubber spatula to spread the cream cheese right up to the mold ... was more difficult to do with a regular size spatula. Enjoy!

  • marls00

  • Manalapan, NJ

  • 12/26/2017

• I was confused, also, by the "hot smoked". I used Lox and it came out fine. Also, I used two 4" Mini- spring form pans, from the original recipe.

  • pamille

  • Austin TX

  • 1/1/2017

• @pitadavis thanks! i already made it with baked salmon and it was great. wish I could delete my other message asking for advice, as I only gave it a three there. It was quite a hit with our guests.

  • igreif

  • 12/27/2016

• I made this for a Christmas Eve gathering and it was a huge hit! I didn't have time to make a beet horseradish so I used white and it was just fine. I didn't have a 6" ring, so I used a bowl and lined it with plastic and it worked great. The bowl was a little over 6" diameter, so I doubled the cream cheese. If I use the same bowl next time I will double all of the ingredients in the cream cheese mix (e.g., goat cheese and cream cheese), the radishes, red onion and the capers. I will also use 1 1/2 lbs. of smoked salmon instead of 1 lb.

  • pitadavis

  • Austin, Texas

  • 12/26/2016

• This is fabulous! I've made it three times this holiday season, to rave reviews each time. In addition to the pumpernickel bagels, I also serve it with English cucumber rounds. So delicious!

  • janainnashville

  • Nashville

  • 12/24/2016

TagsBon AppétitDipAmericanCream CheeseCheeseDairySmoked SalmonSalmonFishSeafoodGoat CheeseHorseradishEndiveChicoryLeafy GreensVegetableSnackDinnerNut FreeKetoEasyNo-CookFood ProcessorSuper Bowl