Alison Miksch
Active Time
10 Mins
Total Time
15 Mins
Yield
Serves 6 (serving size: about 2 tbsp. dip, 3 bagel toasts, 4 cucumber slices)

This smoked salmon dip is addictingly delicious—thanks to its salty, smoky, and creamy flavors and texture. All of the ingredients are easy to find and it’s incredibly simple to put together. You can even make it ahead and keep it for up to 3 days in the refrigerator in an airtight container.

How to Make It

Step 1

Preheat oven to 425°F. Cut bagel in half crosswise. Slice each bagel half crosswise into 9 rounds. Arrange bagel rounds in a single layer on a baking sheet. Bake in preheated oven until crisp and toasted, about 4 minutes. Let cool completely, about 5 minutes.

Step 2

Stir together salmon, cream cheese, mayonnaise, sour cream, dill, and salt in a bowl. Serve alongside toasted bagel toasts and cucumber slices.

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