This salmon cream cheese is great spread on a bagel, or as a dip with crackers. It’s tart and salty with lemon, fresh dill, and capers, and the whipped cream cheese makes it light enough to use as a dip.
Ingredients
Original recipe (1X) yields 6 servings
- 8 ounces cream cheese, softened
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon capers
- 1 1/4 cups flaked cooked salmon
Directions
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Beat cream cheese, lemon juice, salt, and pepper together in a bowl with an electric mixer until light and creamy.
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Stir dill and capers into whipped cream cheese and gently fold in salmon. Refrigerate until ready to use.
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