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Smoked Salmon Dip

8 ounces, weight Cream Cheese, At Room Temperature
1/2 cups Sour Cream
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Fresh Dill, Minced
1 teaspoon Prepared Horseradish
1/2 teaspoons Salt
1/4 teaspoons Freshly Ground Black Pepper
4 ounces, weight Smoked Salmon, Minced


Put the room temperature cream cheese into a food processor, and mix until blended well. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper to the food processor. Blend until all ingredients are mixed well. Finally, add the minced smoked salmon until everything is combined. Store in the refrigerator for at least 1 hour before serving. Serve with vegetables or crackers, and enjoy! Recipe from Ina Garten (The Barefoot Contessa), via Food Network.

Source: tastykitchen.com