Smoked Salmon Dip - Pacific Seafood

Smoked Salmon Dip


8 ounces cream cheese, at room temperature
⅓ cup heavy cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
2 tablespoons capers
1 teaspoon prepared horseradish, drained
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 ounces smoked salmon, minced


  1. Mix the cream cheese and cream with a hand mixer until smooth.
  2. Fold in all other ingredients until just combined.
  3. Serve with crackers, toast points, or crostini.