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Our super-savory lox spread takes things to the next level with just the right balance of satisfying flavors. It’s equally great on bagels and crackers. Ready in about 10 minutes. Don’t miss it.
Why we love this recipe
At a bagel shop in a Boston suburb over the weekend, I first encountered the menu item Miami Cream Cheese. There was no description on the big white board, and they were out of stock, so I had to google it (immediately) to learn what it was.
If you know better than I do, please weigh in below in the comments — but it seems to be a hyper-regional specialty lox spread with scallions, lemon, dill, and/or capers. I can only surmise that it’s named for the orange and green color palate. Someone once followed me on Instagram with great enthusiasm because she mistook my handle for @UMiamiGirl — so I guess you could say I’m kind of an expert on the University of Miami.
Regardless, once I started imagining the absolute umami bomb that this lox spread could be, I needed to get home and recreate it immediately.
This super quick and easy recipe does not disappoint.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- A good old block of cream cheese forms the base of this spread. Let it come to room temperature for easier mixing. The texture is perfection with regular cream cheese, but you can substitute a light or whipped version if you prefer.
- Grab a package of your favorite good-quality smoked salmon and give it a chop into small bite-sized pieces. I sometimes err toward super-fancy gravlax or smoked wild salmon for other uses, but a standard smoked salmon will give you the best flavor and texture here.
- Lot of sliced scallions amp up the flavor and lighten the texture.
- The juice and zest of a lemon add a welcome brightness
- You can use fresh dill or dill weed
- I haven’t pictured capers, but you can add them if you like
How to make it
Here’s an overview of what you’ll do to make a great batch of lox spread/Miami cream cheese. You can see the easy steps in action in the video that accompanies this post, and get all the details in the recipe card below. You can mix the spread in a stand mixer fitted with the paddle if you like, but I find it’s just as easy to do it by hand with a fork.
- In a medium mixing bowl, stir together the softened cream cheese and lemon juice until very well combined. Mixing well not only creates a smooth, creamy spread, but it prevents the lemon juice from altering the texture of the smoked salmon when you add it later.
- Mix in the salt, pepper, lemon zest, and dill.
- Chop the smoked salmon into small bite-sized pieces.
- Gently but thoroughly mix in the salmon and scallions. Spread is ready to use.
How to serve it
Lox spread is equally great on bagels (if you’re into sourdough, here’s how to make your own life-changing bagels) or on crackers. This means it’s at home for both breakfast or brunch and as an appetizer.
Expert tips and FAQs
Good question. Technically, lox isn’t smoked salmon. Its full name is belly lox, and it’s salt-cured salmon with a stronger taste and texture than you may be used to on your bagel. Despite the name of this spread, I recommend using a good-quality smoked salmon made with Nova Scotia or other Atlantic farmed salmon fish.
Sure thing. Miami cream cheese will keep in an airtight container in the fridge for a week, so feel free to make it ahead of time. If I’m using it as a spread for crackers, I like to pull it out of the fridge about 30 minutes before serving to let it soften up a bit.
More favorite creamy dips & spreads
- Pub cheese
- Hot spinach and leek dip
- Marinated goat cheese
- Knorr spinach dip in a bread bowl
- Jalapeño popper dip
Hungry for more?
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Lox Spread (Miami Cream Cheese)
Ingredients
- 8 ounces (227 grams) cream cheese, softened
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- ½ teaspoon dill weed
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Zest of 1 lemon
- 4 ounces (113 grams) smoked salmon
- ½ cup thinly sliced scallions, white and green parts
Instructions
- In a medium mixing bowl, use a fork to stir together the softened cream cheese and lemon juice until very well combined. Mixing well not only creates a smooth, creamy spread, but it prevents the lemon juice from altering the texture of the smoked salmon when you add it later — so make sure to mix thoroughly.
- Mix in the dill, salt, pepper, and lemon zest.
- Chop the smoked salmon into small bite-sized pieces.
- Gently but thoroughly mix the salmon and scallions into the spread.
Notes
- A good old block of cream cheese forms the base of this spread. Let it come to room temperature for easier mixing. The texture is perfection with regular cream cheese, but you can substitute a light or whipped version if you prefer.
- You can substitute fresh dill for the dill weed if you’ve got it. Use two tablespoons fresh.
- I sometimes err toward super-fancy gravlax or smoked wild salmon for other uses, but a standard smoked salmon will give you the best flavor and texture here.
- I haven’t included capers, but you can add up to 1/4 cup of brined, drained capers if you like, for an extra layer of savoriness.
- You can mix the spread in a stand mixer fitted with the paddle if you prefer. I find it’s just as easy to do it by hand with a fork.
- Lox spread will keep in an airtight container in the fridge for a week, so feel free to make it ahead of time. If I’m using it as a spread for crackers, I like to pull it out of the fridge about 30 minutes before serving to let it soften up a bit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
