Smoked Salmon Spread

Typically we serve this spread with breadsticks or crackers. But for a delicious change, put a spoonful onto some thick grilled slices of sourdough bread, then top it with a squirt of lemon and a few grinds of pepper. The creamy, pale pink spread, melting into the crevices of the crunchy toast is irresistible.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 12  ounces cream cheese, at room temperature
• 1⁄3 cup sour cream
• 1  tablespoon fresh lemon juice
• 6  dashes Tabasco sauce
• 3  scallions, white and green parts, thinly sliced
• 3  tablespoons capers, rinsed and drained
• 8  ounces smoked salmon, coarsely chopped
• 3  tablespoons  chopped fresh dill or 1  tablespoon dried dill
•  fresh ground black pepper
•  fresh dill, for garnish
•  crackers or   breadstick, for serving

Directions

1. Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
2. Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
3. Garnish with the dill and serve chilled or at room temperature with crackers.