Seven-Layer Smoked Salmon Dip

Seven-Layer Smoked Salmon Dip combines all of the flavors of a classic bagel and lox snack into a terrific appetizer.


Seven-Layer Smoked Salmon Dip
(Adapted from recipe courtesy of, November 2016)

4 oz. 1/3-less fat cream cheese, softened
2 oz. fresh goat cheese, softened
3 Tbsp. prepared horseradish
2 tsp lemon zest (about 1 lemon)
1 1/2 lb. smoked salmon, flaked
1/2 cup red onion, finely chopped
1/2 cup drained capers, chopped
3 Tbsp finely chopped chives
Bagel chips (for serving)

Line a flat bottomed bowl or Tupperware of at least 6-inches in diameter and 2 1/2 inches in depth with plastic wrap. Pulse the cream cheese, goat cheese, horseradish and lemon zest until well combined and creamy.

Press one-third of the flaked salmon into an even layer across the bottom of the mold. Spread half of the cream cheese mixture in an even layer over the salmon, smoothing the surface. Scatter the red onion over the cream cheese mixture and press down lightly into the mixture. Top with another third of salmon flakes, making an even layer. Spread the remaining half of the cream cheese mixture over the salmon, smoothing again. Top with the capers and press down slightly into the mixture. Top with an even layer of the remaining salmon flakes. Cover with plastic wrap and chill for at least 1 hour to let the dip set and the flavors to meld.

Uncover the dip and carefully invert onto a serving plate and carefully peel away the plastic. Top with chives. Serve with bagel chips.

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