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Ricotta Smoked Salmon Dip

This smoked salmon dip is a creamy blend of ricotta, cream cheese, chopped smoked salmon, lemon and dill.

Serve this smoked salmon appetizer with crostini, Fillo cups, or cucumbers for an easy yet elegant party snack, or smeared on an everything bagel for a very satisfying start to the day!

Prep Time: 12 minutes

Refrigeration Time: 30 minutes

Serves: Party Size

Yield: about 3 cups 



  • 1 (8 ounce) package cream cheese, at room temperature
  • 1⁄2 cup Frigo® Whole Milk Ricotta
  • 2 tablespoon Frigo® Fresh Grated Parmesan
  • 1 lemon, zested and juiced
  • 1 teaspoon prepared mustard
  • 1⁄2 pound (8 ounces) smoked salmon, minced
  • 1 medium red onion, chopped fine
  • 1 tablespoon fresh dill, minced
  • 1 1⁄2 tablespoons capers, drained
  • 1⁄2 teaspoon freshly ground black pepper


Combine the cream cheese, Frigo® Whole Milk Ricotta, Frigo® Fresh Grated Parmesan, lemon juice and zest, and mustard in a food processor fitted with a sharp metal blade. Scraping the sides of the bowl as necessary, pulse until blended smooth. Scrape into a medium mixing bowl and reserve to side.

Add the salmon, red onion, dill, capers and black pepper in the food processor and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped.

Fold salmon mixture into the medium mixing bowl with Ricotta cream. Taste and adjust salt and pepper and lemon, if necessary.

Refrigerate for at least a half hour. Serve as a dip with crackers and fresh-cut vegetables, serve as a spread on bagels, or create bite-sized hors d’oeuvres by piping onto crackers and garnishing with minced herbs, chopped onions, chopped smoked salmon, and/or caviar.

Rad Tip: Save time by making this dip a few days ahead. If it gets firm in the fridge, simply let it sit at room temperature before serving so it’s easy to scoop.