It’s almost new year’s weekend, so I’ve been cooking for our annual New Year’s Eve hors d’oeuvres fest (storing a lot of stuff in the freezer).
These are some of the items I’ll serve at various times during the day: Marinated Mushrooms (a cinch to make); Potato-Carrot Latkes; Romanian Cheese turnovers; Scallion Cakes; Almond Chicken Nuggets; Hot Dog en Croute, and some others, plus a couple of dips, like hummus.
This Smoked Salmon and Cream Cheese dip is a definite for our smoked fish hour. It’s amazingly easy to put together, so if you need something last minute, this is for you.
Lox and Cream Cheese Dip/SPREAD
4 ounces smoked salmon
1 cup cream cheese (8 ounces)
1/3 cup dairy sour cream
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
2 chopped scallions
Chop the smoked salmon into small pieces and set aside. Cut the cream cheese into chunks and place in a food processor. Add the sour cream, lemon juice, dill and scallions. Process on pulse until the ingredients are relatively smooth and well blended. Add the smoked salmon, pulse a few more times to distribute the pieces evenly.
Makes 1-1/2 cups