Smoked Salmon Lox Cream Cheese Dip

Made with Hook to Table Wild Smoked Salmon Lox — Fresh from the BC Coast

Creamy, smoky, and irresistibly coastal — this dip is your new go-to for brunch boards, seafood platters, or happy hour spreads.

🧂 Ingredients

6 oz Hook to Table Smoked Salmon Lox, finely chopped
8 oz cream cheese, softened
¼ cup sour cream or Greek yogurt
1 tbsp fresh lemon juice
1 tbsp capers, drained and chopped
2 tbsp red onion, finely diced
1 tbsp fresh dill, chopped (plus more for garnish)
Freshly cracked black pepper to taste
Optional: a drizzle of extra virgin olive oil or a pinch of smoked sea salt
🔥 Directions

In a medium bowl, beat the cream cheese until smooth.
Mix in sour cream, lemon juice, and black pepper until creamy.
Fold in Hook to Table smoked salmon lox, capers, onion, and dill.
Chill for 30 minutes to let the flavors mingle.
Garnish with extra dill, a few salmon ribbons, and a drizzle of olive oil.
Serve with bagel chips, cucumber rounds, or crostini — and a cold BC craft beer or sparkling wine.

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