Smoked Salmon Dip


8 ounces cream cheese
⅓ cup sour cream
2 tablespoons lemon juice or to taste
1½ tablespoons prepared horseradish (drained)
3 ounces smoked salmon, minced fine
1 tablespoon snipped fresh dill, with no stems
Salt, pepper and cayenne, to taste
Dill sprigs for garnish

Serve with Crackers, chips or raw vegetables


Mix cream cheese, sour cream, lemon juice and horseradish until light. Fold in the minced salmon, snipped dill and season to taste. Garnish with dill sprigs.

NOTE: Prepare 24 hours in advance of serving to enhance flavor.

Makes 1½ cups.

From the kitchen of Laura Keating.