Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) smoked salmon, finely chopped
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) finely chopped fresh dill
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 2 teaspoons (10ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) prepared horseradish (optional)
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • Pinch of sea salt, or to taste

Instructions:

  1. Finely chop the smoked salmon and set aside. Make sure you remove any bones.
  2. In a mixing bowl, cream the softened cream cheese until smooth and fluffy.
  3. Add the sour cream (or Greek yogurt) and lemon juice to the cream cheese. Mix until well combined.
  4. Stir in the chopped dill, chives, and horseradish (if using).
  5. Gently fold in the chopped smoked salmon, being careful not to overmix.
  6. Season with black pepper and a pinch of salt. Taste and adjust seasoning as needed.
  7. Cover the dip with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  8. Remove from the refrigerator and serve with your choice of dippers.