8 oz cream cheese softened
1/4 cup sour cream
1/4 cup mayonnaise
2 tbsp capers drained
1 tbsp lemon juice
1/4 tsp Worcestershire sauce
4 oz smoked salmon roughly chopped
2 tbsp fresh dill minced, plus more for garnish
2 tbsp green onion chopped
1 pinch salt to taste
1 pinch black pepper to taste

In a food processor, add cream cheese, sour cream, mayonnaise, capers, lemon juice, and Worcestershire sauce. Pulse or blend until cream cheese has broken down, about 3 to 5 minutes.
Turn off the processor and add salmon, dill, onion, and salt and pepper to taste. Pulse or blend again until salmon is thoroughly chopped and mixture has a smooth texture, about 5 to 7 minutes. Taste test dip; season with more salt and pepper, if necessary.
Serve dip immediately with crackers or bagels for dipping with more fresh dill as garnish. If you'd like the dip to be firmer, chill in the refrigerator for 30 to 60 minutes, then serve.
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