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 Pacific Sustainable seafood hot smoked salmon, minced
- Mix the cream cheese and cream with a hand mixer until smooth.
- Fold in all other ingredients until just combined.
- Serve with crackers, toast points, or crostini.