Ina Garten Caviar Dip

This one always catches people off guard. It looks like something from a high-end party spread, but it comes together in minutes.

Ina doesn’t overcomplicate it—just cream cheese, sour cream, fresh herbs, and a generous spoonful of salmon roe. It’s rich but balanced, indulgent but not fussy. I bring it out when I want something that feels special but takes almost no effort.

Here’s how to make it feel effortless.

Why I’d Make It Again

• It’s surprisingly simple. Just mix, fold, and chill.
• It tastes like more than the sum of its parts. The caviar doesn’t dominate—it enhances.
• It’s a showstopper. Especially with the right crackers or a chilled glass of bubbly.

Ingredients That Pulled Weight

• Cream cheese, softened – Gives the base its structure. Don’t use cold—it won’t mix properly.
• Sour cream – Lightens the cream cheese and adds tang. Greek yogurt works in a pinch.
• Lemon juice, fresh – Adds brightness. Bottled doesn’t taste the same here.
• Fresh dill – Adds grassy, herbal balance to the richness.
• Scallion – Both white and green parts, finely minced. Milder than onion, but still punchy.
• Milk, half-and-half, or cream – Just a spoonful loosens the texture. Add slowly.
• Salmon roe (red caviar) – Delicate, briny, and gently folded in at the end.

Swaps That Actually Worked

• No sour cream? I’ve used full-fat Greek yogurt—still luscious.
• Different roe? Tried with paddlefish roe once—milder, but still lovely.
• Add heat? A few dashes of Tabasco make it pop. Optional, but nice.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Dip turned grainy	Cold cream cheese or overmixing	Use room temp ingredients, mix gently
Caviar broke apart	Stirred too aggressively	Fold, don’t stir—be delicate
Too thick	Not enough liquid added	Add milk 1 tsp at a time to loosen

How to Make Ina Garten’s Caviar Dip

1. Start with softened cream cheese. Let it sit at room temp until completely soft.
2. Mix the base. In a mixer with paddle attachment (or by hand), blend cream cheese until smooth.
3. Add sour cream, lemon juice, dill, scallion, milk, salt, and pepper. Mix just until combined.
4. Fold in most of the caviar. Use a spatula and a gentle hand.
5. Transfer to a serving bowl. Garnish with reserved roe and a pinch of dill.
6. Chill or serve immediately. Pairs best with salty or crisp bases—chips, toast, or endive.

Tips I Always Use

• Use a microplane for the lemon zest if you want extra citrus edge.
• Let the dip chill for 15–20 minutes to let flavors meld before serving.
• Keep leftovers in a small, airtight glass container—it keeps the flavor better.

Leftover Notes

• Fridge: Keeps 1–2 days in an airtight container. Caviar softens, but still good.
• Freezer: Not recommended. The texture changes and the roe gets rubbery.

Quick Questions, Real Answers

Q: Can I use regular caviar instead of salmon roe?
A: Yes—just choose one with a clean, briny flavor and not too much funk. Paddlefish and sturgeon work well.

Q: Can I make this ahead?
A: Absolutely. It tastes better after 30 minutes in the fridge.

Q: Can I serve it warm?
A: No—this one’s best chilled. Warm dip will dull the roe’s texture and flavor.

Try More Recipes:

• Ina Garten Crab Rangoon Dip
• Ina Garten White Bean Dip