Appetizer: Smoked Salmon Spread

1 (8-oz.) pkg. cream cheese, at room temperature

1/2 c. sour cream

1 T. lemon juice, freshly squeezed

1 T. fresh dill, minced

1 tsp. prepared horseradish, drained

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 lb. smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment just until smooth.  Add the sour cream, lemon juice, dill, horseradish, salt and pepper and mix together.  Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

Jan Swartzentruber

From the Kitchens of CMC

Columbus Mennonite Church

2004