Smoked Salmon Dip

By PineyCook

Ingredients

• 1 cup (8 ounces) cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoons capers, drained
• 1/4 teaspoon Tasbasco
• 4 ounces smoked salmon, roughly chopped
• 2 tablespoons fresh chopped dill
• 2 tablespoons fresh chopped chives
• Salt, to taste

Details

Adapted from onceuponachef.com

Preparation

Step 1

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped.
Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.

Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.