smoked salmon dip

smoked salmon dip
original recipe courtesy cook's illustrated, 1999

yield(s)
makes about 2 cups

ingredient(s)
3/4 cup sour cream (or light sour cream)
3/4 cup mayonnaise (or light mayonnaise)
4 oz smoked salmon
2 tsp freshly squeezed lemon juice (approximately 1 lemon)
1 tsp prepared horseradish
1 tbsp minced fresh dill
table salt
freshly ground black pepper

preparation(s)
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.

note(s)
20071231 dip can be covered and refrigerated for up to 3 days.