Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/4 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp capers, drained and chopped
  • 1/2 tsp garlic powder
  • 8 oz cold smoked salmon, finely diced
  • 1/4 tsp cracked black pepper
  • 1 pinch salt

Instructions:

  1. Leave the cream cheese on the counter for 2 hours or microwave in 10 second bursts until it yields easily to a finger press.
  2. Use a spatula or hand mixer to stir the cheese in a bowl until it looks smooth and aerated.
  3. Stir in the sour cream and lemon juice until the mixture is velvety and uniform.
  4. Gently stir in the lemon zest, chopped dill, chives, capers, garlic powder, and black pepper so the herbs stay green and bright.
  5. Cut the cold smoked salmon into pieces about 1/4 inch thick.
  6. Use a gentle folding motion, scraping the bottom and lifting over the top, until the fish is just distributed.
  7. Taste the dip first, then season with a pinch of salt.
  8. Cover the bowl and place it in the fridge for 60 minutes to allow flavors to meld.