smoked salmon dip with dill & horseradish

original recipe courtesy cook's illustrated, 1999

yield 2 cups

3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
4 ounces smoked salmon
2 teaspoons lemon juice from 1 lemon
1 teaspoon prepared horseradish
1 tablespoon minced fresh dill
table salt
ground black pepper

in bowl of small food processor, process sour cream, mayonnaise, 3 ounces 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.

dice remaining 1 ounce salmon and gently stir into dip.

chill until flavors meld, about 1 hour.

(dip can be covered and refrigerated for up to 3 days.)