Easy Salmon, Dill and Cream Cheese Spread

Serve this wonderful spread on top of Ritz crackers, I serve this on small oven-baked crispy crostini, that has been brushed with garlic butter before baking....the crostini can be baked even a day ahead, you can even use small dried bagel rounds. This makes approximately 2 cups, but you can easily double the recipe to serve a big crowd. Plan ahead the mixture has to chill for a minimum of 6 hours or up to 24 hours before serving. If you have any leftover spread, it will freeze well.

• Ready In: 6 hrs
• Yields: 2 cups (approx)

Ingredients

• 6 -7  ounces  cooked flaked salmon, about 1 1/2 cups (you can use canned well-drained or leftover poached or baked salmon)
• 4  ounces cream cheese, package (half an 8-ounce)
• 1  tablespoon lemon juice
• 1  tablespoon  white horseradish
• 4  ounces smoked salmon
• 2  tablespoons  chopped fresh dill (or use 1/2 teaspooon dried, or to taste)
•  salt and pepper

Directions

1. In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
2. Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
3. Season with salt and pepper to taste.
4. Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
5. Delicious!