January 08, 2007

You can use either the super soft and bright orange kind of smoked salmon, but I think I prefer the drier, flaky kind for this dip. You may want to double the batch if you are serving a crowd. This stuff goes fast!

Smoked Salmon Dip

8 oz. whipped cream cheese, softened
1/2 cup sour cream
8 oz. smoked salmon (I used the flaky kind, not the super soft, bright orange kind)
Dash of lemon juice or lemon zest
4 Tbsp. fresh chopped chives

Mix all ingredients and store in the fridge for a few hours to let flavors develop. Let come to room temperature before serving.

If making this a day ahead, mix all ingredients except the chives -- add them right before serving instead.

Serve with your favorite buttery crackers.