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. (about 225 g) lox (thinly sliced smoked salmon)

8 oz. (about 225 g) cream cheese, softened

1-½ tbsp. (22.5 mL) fresh lemon juice

2 tbsp. (30 mL) finely chopped fresh dill or 1 tbsp. (15 mL) dried dill weed

Dash hot pepper sauce

½ c. (125 mL) 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. (500 mL)