This smoked salmon dip is very quick to make but makes an elegant spread or hors d’oeuvres. It’s great as a stuffed for mushroom caps, dolloped into the tips of endive, in cucumber cups, on eggs, inside crepes, as the filling for little biscuit sliders, or…well your imagination’s the limit 🙂
Smoked Salmon Dip
Yield: 10 servings
4 ounces cream cheese, softened
1-1/2 teaspoons chopped fresh dill
2 tablespoons chopped green onion (optional)
1/4 cup capers, or to taste
6 ounces smoked salmon, chopped
4 ounces sour cream
3 drops hot pepper sauce (optional)
1 squeeze fresh lemon juice
1 teaspoon lemon zest
Process cream cheese in a food processor until softened; add the rest of the ingredients, and process again until creamy and smooth.