Lox Lollipop Bites

Total Time: 30 m in | Servings: 15-20 pops

I learned that the trick to getting the lox to stick to the cream cheese is using only half a slice. But don’t worry, if you use too much fish, you can simply pinch off the excess with your fingers. 


  • 8 ounces cream cheese, softened
  • ½ cup chives, finely chopped
  • 2 teaspoon fresh dill, chopped, plus additional sprigs for garnish
  • 12 ounces lox, sliced thin
  • 20 to 30 lollipop sticks
  • Freshly ground black pepper
  • Everything bagel seasoning or poppy seeds, for garnish


  1. In a bowl, fold together the softened cream cheese with ½ cup chives. Season with salt and pepper to taste.
  2. Use a teaspoon spoon to create rounded cream cheese balls. Place on baking sheet coated with aluminum foil, and refrigerate for fifteen minutes to allow cream cheese balls to firm up.
  3. Wrap a thin slice of the salmon around each ball and insert a lollipop stick in the top. Repeat until all balls are wrapped with salmon.
  4. Garnish edges with poppy seeds and/or additional dill. Serve

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