1 1/2 c. cream cheese at room temperature
1/3 c. sour cream(full fat)
1 Tbsp. fresh lemon juice (always to taste)
3 scallions, white and green parts thinly sliced
1/4 c. capers, rinsed and drained
8 oz. smoke salmon
3 Tbsp. chopped fresh dill
3 drops franks red hot sauce (optional)
salt and pepper


Cream cheese in a cuisinart until smooth
Add sour cream, lemon juice,capers, smoked salmon and pulse until combined but with texture.
Add green onion, dill and hot sauce

Makes 1 1/2 – 2 cups
Serve with assorted crackers