Smoked Salmon Dip with Dill and Horseradish
3/4 cup sour cream
3/4 cup mayonnaise
3 ounces smoked salmon
2 teaspoons juice from 1 lemon
1 teaspoon prepared horseradish
2 tablespoons minced fresh dill
Salt and ground black pepper
In bowl of food processor, process sour cream, mayonnaise, lemon juice and horseradish until smooth and creamy.
Add smoked salmon and dill and pulse until just mixed. Season to taste with salt and pepper; chill 'til flavors meld, about 1 hour or preferably overnight.
Can be served with crackers or small slices of bread. Delicious! (Dip can be covered and refrigerated for up to 2 days.)
Recipe Submitted by David R. Dufresne, Jacksonville, FL in SeaBear's online Smoked Salmon Recipe Contest