Hero Image Recipe Smoked Salmon and Cream Cheese Dip

Smoked Salmon and Cream Cheese Dip

Raise your snack game to new heights with this out-of-this-world combo: Smoked Salmon and Cream Cheese Dip, served with classic Arnott's Jatz! Enjoy rich, creamy cheese and the complements of delicate smokiness in the salmon. So grab a Jatz cracker and dip away!





  • Servings:8
  • Occasion:Entertaining, Snack
  • Preparation Time:15 Mins

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  • 225g Bega Spreadable Cream Cheese
  • 1/3 cup ricotta
  • 3 tsp lemon juice
  • 100g smoked salmon, torn into small pieces
  • 1 tbs drained baby capers
  • 1 tbs dill leaves
  • 2 tbs pickled red onion (see note)
  • 1 tsp finely grated lemon zest
  • Arnott’s Jatz, to serve


Step 1
In a small food processor, combine Bega cream cheese, ricotta and lemon juice. Process until smooth.
Step 2
Spread dip into a shallow bowl. Top with smoked salmon, capers, dill, pickled onion and zest.
Step 3
Serve dip with Arnott’s Jatz crackers.


  • To make pickled red onion slice 1 red onion & place in medium-sized jar. Combine ¾ cup white vinegar |¾ cup water|2 tbs sugar & 1 tbs salt in a pan. Bring to boil & pour over onions in jar. Cover with & let chill until cold. Can be stored for up to 4 weeks
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