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Ingredients
- 3 oz. smoked salmon, cut small
- 2 (3 oz.) pkg. softened cream cheese
- 1 1/2 tsp. dill weed
- 1 tsp. lemon juice
Method
- Combine all ingredients in processor or blender.
- Whirl until smooth and creamy.
- Keeps up to 5 days refrigerated.
- Makes 1 cup.