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Sunday, January 26, 2014

Smoked Salmon Dip

Gng-gng-shlps-gng-gng-schloop! (Sounds of lip-smacking) How better to introduce this excellent recipe for … 

Smoked Salmon Dip:

8 oz. lox (thinly sliced smoked salmon)
8 oz. cream cheese, softened
1-½ tbsp. fresh lemon juice
2 tbsp. finely chopped fresh dill or 2 tbsp. dried dill weed
Dash hot pepper sauce
½ c. finely chopped red onion

Blend lox, cream cheese, and lemon juice in food processor until smooth. Manually stir in dill and hot pepper sauce. Cover and refrigerate up to 2 days. Stir in onion just before serving. Yields 2 cups.

Tomorrow: White Bean and Pine Nut Spread

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