Smoked Salmon Dip Recipe

The Smoked Salmon Dip recipe is the one you'll be famous for. There is always that one recipe that your guests hope you'll prepare and your host insists you bring. This is it.

Indulge your friends with the dip or the Smoked Salmon Spread (log) variation.

8 ounces cream cheese, softened
3/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1 1/2 cups smoked salmon, flaked or chopped
1/2 cup chopped pecans
2 tablespoons fresh parsley, chopped

Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly. Transfer to a serving bowl.

Combine the chopped pecans and parsley and sprinkle over the top of the smoked salmon mixture.

Serve with assorted crackers and endive spears. Makes 3 cups.

Make-ahead directions: This recipe can be prepared up to 3 days ahead and chilled. Take it out of the refrigerator an hour or so before serving; it is best served at room temperature.

Option: Smoked Salmon Spread:

Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture. Serve the salmon log with a knife or spreader.

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