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lox spread with bagels
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5 from 4 votes

Lox Spread

This quick and easy lox spread is made with smoked salmon, cream cheese, capers, and fresh herbs. It's perfect spread on a bagel or crêpe!
Prep Time5 mins
Cook Time0 mins
Rest Time (Optional)1 hr
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 8 people
Calories: 122kcal


  • 8 oz whipped cream cheese (Greek or regular)
  • ½ cup Greek yogurt, whole milk
  • 4 oz lox cold-smoked salmon (See Recipe Notes)
  • 2 TB capers
  • 2 TB caper brine
  • ½ tsp prepared horseradish (or sub freshly grated), optional
  • 1 green onion, diced
  • 1 sprig dill, destemmed and roughly chopped


  • Add all ingredients to a bowl and stir together.
    Tip: The lox will incorporate more easily if you add it to the bowl one slice at a time. Tear slices into small pieces when adding if desired.
  • Use immediately, or optionally, rest dip in the fridge for about an hour before serving.
    Tip: The dip will taste delicious immediately, but the flavors will be even better after about an hour.
  • Make Ahead: Store in a sealed container in the refrigerator for up to 10 days.


Yields about 2 cups of spread.  Serving size is estimated at 2oz of spread per person.
Shopping for Lox: 
  • Both traditional lox and cold-smoked salmon will work in this recipe.
  • You're looking for cold-smoked salmon, which is brightly colored, partially translucent, thinly shaved pieces of salmon.
  • For this recipe, skip the hot-smoked salmon, which is plumper, opaque, and looks like a cooked fillet of salmon.
  • You'll find lox in the refrigerated seafood area in the grocery store.


Calories: 122kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 268mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.3mg