Smoked Salmon 7 Layer Dip

Smoked Salmon 7-Layer Dip is a flavorful no-bake appetizer that is just the thing for your next gathering! This dip is so versatile; elegant enough to serve at Easter brunch or for your next cocktail party, yet perfectly suitable for a Sunday afternoon spent watching the big game.

The eye-catching layers make for a stunning presentation, and will have your guests thinking you spent hours preparing it. But in reality, this Smoked Salmon 7-Layer Dip takes just 15 minutes to assemble before you pop it in the fridge to chill. Talk about easy entertaining!

Why You'll Love Smoked Salmon 7-Layer Dip

This seafood spin on the traditional Mexican 7-layer dip is unexpected, lighter, and yet still full of flavor. The fresh radish and shallots add a nice crunch that balances out the smoky salmon and richness of the cheese.

You can make this dip in advance, up to a day ahead of time! Just keep it in the fridge until you're ready to serve. Such a great make-ahead solution for taking to parties, potlucks and buffets.

To keep this a grain-free and gluten-free appetizer, serve it with endive leaves – they are the perfect vessel for scooping up this delectable dip! And for those not following a grain-free eating plan, Smoked Salmon 7-Layer Dip pairs well with crackers, mini bagels and crostini.

More Great Appetizer Recipes

Looking for more party-approved appetizers like this Smoked Salmon 7-Layer Dip? Then check out my recipes for French Onion Soup Dip, Sweet and Spicy Meatballs, and Roasted Grape and Brie Crostini.

Print

Smoke Salmon 7 Layer Dip

Prep Time

15 mins

chilling time

1 hr

 

This deliciously layered no-bake appetizer is a party favorite!!

Course: Appetizer

Cuisine: American

Keyword: Easter Brunch appetizer, smoked salmon recipe

Author: Jackie

Ingredients

• 4 ounces cream cheese softened
• 3 ounces fresh goat cheese softened
• 2 teaspoons finely grated lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 1 pound hot-smoked salmon skin removed, flaked
• 3 large radishes trimmed, finely chopped
• ¼ cup finely chopped shallots
• 3 tablespoons finely chopped chives
• 2 Belgian endives for serving
• Crackers for serving

Instructions

1. In a medium sized bowl, whisk together cream cheese, goat cheese, lemon zest, salt and pepper until smooth and creamy.
2. In a separate bowl toss together shallots and chopped radishes.
3. Line a 6" ring mold or springform pan with plastic wrap along the bottom and up the sides.
4. Press ⅓ of the flaked smoked salmon into the bottom of the plastic lined mold.
5. Spread ½ of the cream cheese mixture over the salmon, then top with half of the radish and shallot mixture. Sprinkle with ⅓ of the chopped chives
6. Repeat layers with ⅓ of the smoked salmon and remaining cheese and radish mixture.
7. Finish off the final layer with the remaining smoked salmon and chives.
8. Cover dip and refrigerate for at least 1 hour or overnight.
9. When ready to serve, carefully remove ring and plastic wrap.
10. Place on serving dish and serve with endive leaves and crackers.

Recipe Notes

Recipe slightly adapted from Bon Appetit.