This is an easy make ahead dip for those days in the Keys or for unexpected summer company.
- Kimberly
Ingredients
- 8 oz cream cheese, at room temperature
- 1/2 cup sour cream
- 1 Tbs freshly squeezed lemon juice
- 1 Tbs minced fresh dill (don’t substitute with dried)
- 1 tsp prepared horseradish, drained
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 lb (4 oz) smoked salmon, minced
Preparation
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt & pepper, and mix. Add the smoked salmon and mix well.
Chill and serve with crudités or crackers.