You can substitute 1 (7.5-ounce) can skinless salmon, drained, plus 1/8 to 1/4 teaspoon hickory liquid smoke for the smoked salmon.
Makes 1 3/4 cups
8 ounces cream cheese or Neufchâtel, softened
1/2 cup sour cream
1 tablespoon fresh lemon juice
2 tablespoons capers
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh dill
4 ounces smoked salmon, coarsely chopped
Raw vegetables, breadsticks, or flatbread crackers
Combine first 6 ingredients in a food processor, and pulse until blended. Stir in salmon. Serve with vegetables, breadsticks, or crackers.