Dip with smoked salmon

Dip with smoked salmon

For the smoked salmon, use 1 (7.5-ounce) can skinless salmon, drained, with 1/8 to 1/4 teaspoon hickory liquid smoke.

8 oz. softened cream cheese or Neufchâtel
a quarter-cup of sour cream
1 tablespoon lemon juice, freshly squeezed
capers, 2 tablespoons
2 tablespoons red onion, finely chopped
2 tblsp. fresh dill, chopped
4 oz. coarsely chopped smoked salmon
Raw veggies, breadsticks, or flatbread crackers are also good options.

Directions Checklist of Instructions
1st step
In a food processor, combine the first 6 ingredients and pulse until well combined. Add the salmon and mix well. Serve with veggies, breadsticks, or crackers to round off the meal.

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