Smoked Salmon Dip

Frank Saulle's "smoked salmon dip" is perfect served over a lightly toasted baguette. This dip is good for any party or occasion.

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 4  ounces cream cheese, softened
• 1⁄4 cup sour cream
• 2  tablespoons butter, softened
• 2  scallions, chopped
• 2  tablespoons parsley, chopped
• 1⁄2 teaspoon lemon zest
• 1  fresh lemon, juiced
• 1  tablespoon capers
• 1⁄2 teaspoon fresh ground black pepper
• 8  ounces smoked salmon, thinly sliced
• 1  baguette, sliced (optional)

Directions

1. In a food processor, mix together the cream cheese, sour cream and butter. Add scallions, parsley, lemon zest, lemon juice, capers, and black pepper to blend. Add in the salmon and process to combine.
2. Cover and refrigerate for at least 2 hours before serving.
3. Preheat the broiler. Slice the baguette 1/4 inch thick, place on a baking sheet, place under the broiler and lightly toast on both sides.