Focaccia & Smoked Salmon Dip 

Smoked Salmon Dip with Focaccia

This dip is excellent for a brunch! It is a classy choice that really elevates the menu. I recommend using fresh Dill. It comes together so quickly and has a great presentation. This can also be made 1 day ahead to save time! 

Ingredients: 

• 1 cup (8 ounces) cream cheese, softened 

• ¼ cup sour cream

• ¼ cup mayonnaise

• 1 tablespoon fresh lemon juice, about 1/2 a lemon 

• 2 tablespoons capers, drained

• ¼ teaspoon Louisiana hot sauce 

• 4 ounces smoked salmon, roughly chopped

• 2 tablespoons fresh chopped dill

• 2 tablespoons fresh chopped chives

• a pinch of salt to taste 

Directions: 

1. Combine the cream cheese,mayonnaise,  sour cream, lemon juice, hot sauce & capers in the bowl of a food processor. Pulse to blend. 

2. Add the smoked salmon, chives, & dill. Pulse until the salmon is finely chopped & blended. You still want to see small chunks. 

3. Do a taste test & see if the herbs are how you want it, adjust just if necessary. 

4. Garnish with chopped dill or parsley or a lemon wedge. 

Serve with toasted focaccia & a serving knife or spoon.