I start by ensuring each ingredient is ready to go. I let the cream cheese soften to avoid lumps and zest the lemon before juicing it so the zest stays dry and aromatic. I roughly chop the dill and mince that half‑clove of garlic finely—this not only helps distribute the flavor more evenly, but also avoids big bites of raw garlic in the dip later.

In my food processor, I pile in the smoked salmon, cream cheese, sour cream, mayo, dill, garlic, zest, and a spoonful of lemon juice. I begin with a short pulse or two—I want a dip that has texture, not a puree. After a quick scrape-down of the sides, I pulse again until I see small flecks of salmon rather than smooth paste. I taste as I go, adding more lemon juice or a touch of pepper as needed.

Once it’s nearly smooth, I taste-test. If it’s too rich or thick, I add a splash more lemon juice or sour cream. If it feels flat, a small dash of salt (carefully) and pepper does the trick. I’m careful to balance—smoked salmon brings salt, so I rarely need much more.

I transfer the dip to a bowl and garnish with extra chopped dill and a couple of thin lemon slices. Letting it come to room temperature before serving (about 15 minutes) really helps the flavors bloom and gives it that ultra-creamy texture. For presentation, I like serving it with melba toasts, crackers, crisp baguette slices, or even cucumber rounds depending on the occasion.