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Smoked Salmon Dip

Photo: Jennifer Davick; Styling: Jan Gautro

Prep time 7 mins
Yield Makes 1 3/4 cups
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.

Ingredients

  • 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

How to Make It

  1. Combine first 6 ingredients in a food processor, and pulse until blended. Stir in salmon. Serve with vegetables, breadsticks, or crackers.