Description
This easy to pull together spread is equally good on crackers, baguette slices, and crudité.
Ingredients
8 ounces cream cheese, room temperature
1/2 cup sour cream
2 tablespoons freshly squeezed lemon juice
2 tablespoon minced fresh dill
2 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked salmon, minced
Instructions
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well.
Chill and serve with crackers, baguette slices, and crudité.
Notes
Ina’s note, “If you can find it, I prefer Norwegian salmon; it’s drier and less salty than other smoked salmon.”
We like the flavors of fresh dill, fresh lemon juice, and horseradish. The amounts in this recipe are doubled from Ina’s original.
- Prep Time: 10 minutes
- Category: Dips
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 97.16
- Sugar: 1.14 g.
- Sodium: 343.61 mg.
- Fat: 8.78 g.
- Saturated Fat: 4.88 g.
- Carbohydrates: 1.76 g.
- Fiber: 0.06 g.
- Protein: 3.15 g.
- Cholesterol: 26.92 g.
Keywords: smoked salmon, dill, horseradish, Barefoot Contessa