Double Salmon Dip

In honor of all those beautiful table settings I thought this dip would be appropriate. Make sure to use the whipped cream cheese in tubs. It will give this dip a smoother texture. If the dip seems salty then just serve with unsalted crackers. Bon Appetit, March 2001.

• Ready In: 20 mins
• Yields: 3 cups

Ingredients

• 16  ounces  whipped cream cheese (at room temperature)
• 3  tablespoons  whole milk
• 4  ounces smoked salmon, thinly sliced, cut into 1/2-inch pieces
• 2  tablespoons fresh chives, chopped, divided
•  salt and pepper
• 2  ounces  red  salmon roe
•  pumpernickel rounds or   rye cocktail bread

Directions

1. Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend.
2. Fold in salmon and 1 tablespoon chives.
3. Season with pepper to taste.
4. Gently fold in caviar.
5. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated.).
6. Sprinkle dip with remaining 1 tablespoon chives.
7. Serve dip chilled.