Dip- Smoked Salmon Dip with Dill and Horseradish
Source of Recipe
Cooks Illustrated 1999
List of Ingredients
3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
3 ounces smoked salmon
2 teaspoons juice from 1 lemon
1 teaspoon prepared horseradish
2 tablespoon minced fresh dill
Salt and ground black pepper
Recipe
In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice. Transfer mixture to medium mixing bowl; stir in dill. Season to taste with salt and pepper. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 2 days.)
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