Servings: 2 cups dip

1 cup (8 oz) cream cheese 1 cup (8 oz) cream cheese
¼ cup sour cream ¼ cup sour cream
¼ cup mayonnaise ¼ cup mayonnaise
1 tbsp fresh lemon juice 1 tbsp fresh lemon juice
2 tbsp capers, drained 2 tbsp capers, drained
¼ tsp Tabasco ¼ tsp Tabasco
4 ounces smoked salmon, roughly chopped 4 ounces smoked salmon, roughly chopped
2 tbsp freshly chopped dill 2 tbsp freshly chopped dill
2 tbsp freshly chopped chives 2 tbsp freshly chopped chives
salt to taste salt to taste

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tobasco in a food processor with metal blade. Pulse until blended
Add the Salmon, dill and chives and pulse, scraping sides as necessary until the salmon is finely chopped
Taste and add salt to taste. I usually add about ¼ tsp at this point but depends on saltiness of the smoked salmon
Serve as a dip with crackers or bagel chips. Makes a nice spread for a toasted bagel

This dip seems to be best the next day or after, so if you like make it a couple days prior to consuming. It gets firm in the fridge so let stand out for a while before serving.  This dip seems to be best the next day or after, so if you like make it a couple days prior to consuming. It gets firm in the fridge so let stand out for a while before serving.