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joanna's honey smoked salmon spread/dip

Recipe by
Joanna Gotwald
Ravenna, OH

This Smoked Salmon Spread/Dip was created when I was shopping at my local member club. It is a sweet spread but not too sweet and has a little kick thanks to the hot sauce. I always keep back a healthy tablespoon of flaked Salmon and fresh dill to top the spread for serving. I am not a huge Salmon eater, but this Honey smoked salmon from;; is out of this world. So, I created a spread and took it to our Christmas Eve dinner at my cousins. There was a big group, 30 people, so I made a double batch. It was gone in half an hour with many requests for the recipe.

yield serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For joanna's honey smoked salmon spread/dip

  • 16 oz
    cream cheese, room temperature
  • 12 - 14 oz
    *honey smoked salmon - flaked & peel off skin if needed (see notes)
  • 1 1/2 Tbsp
    sour cream
  • 2 Tbsp
    bbq sauce of choice (go for savory more than sweet)
  • 1 tsp
    worcestershire sauce
  • 1/4 tsp
    white pepper
  • 5 healthy dash
    hot sauce
  • 1 sm
    onion - minced or grated
  • 2 tsp
    old bay seasoning
  • 1/8 tsp
  • 1 Tbsp
    capers - chopped roughly
  • 1/2 tsp
    onion powder
  • 1 heaping tsp
    fresh dill weed or [1/2 tsp. dried dill]
  • 1 1/2 Tbsp
    clover honey

How To Make joanna's honey smoked salmon spread/dip

  • 1
    Before you begin you might wish to hold back a healthy tablespoon of salmon flakes and a sprig of fresh dill for garnishing the top of the spread for serving. Using an electric mixer, blend together softened cream cheese, sour cream, BBQ sauce, Worcestershire Sauce, onion powder, hot sauce, white pepper, Old Bay seasoning, salt, Honey & fresh or dried dill weed.
  • 2
    Once your cream cheese mix is blended together, add in the Minced Onion and chopped Capers and mix on low (#1 on mixer) to combine.
  • 3
    Add half of the smoked Salmon and blend well with mixer on low (#1 or 2 on mixer). Now using a rubber spatula or spoon, fold in the remaining flaked Salmon.
  • 4
    Transfer the dip/spread to a serving bowl or container and cover the surface with a piece of plastic wrap and cover with a lid or more plastic wrap.
  • 5
    Remove from refrigerator about 30 to 40 minutes before serving to soften. Stir the dip and top with a Tablespoon of flaked Salmon and a sprig of fresh dill as garnish if you wish. Serve with small toasts of bread (crostini), pita bread or pita chips, crackers or raw veggies.
  • 6
    *NOTE: I purchased my salmon at my local Sam's club. They sell it in 12 oz. pieces. Make sure you try to buy a piece that is a center cut if possible. If you cannot find "Honey smoked salmon" by The Smoked fish company, you can order it online at This salmon is very good and the reason I created this recipe. However, I am sure you could use any good quality smoked salmon of your choice.

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