CHEF MEAGAN RECIPE
Smoked Salmon Dip
8 ounces cream cheese, room temperature
1/2 cup greek yogurt
1 tablespoon lemon juice, fresh
1 tablespoon fresh dill, chopped
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, cracked
4 ounces smoked salmon, chopped or flaked
1/2 teaspoon smoked paprika
1/2 teaspoon lemon zest
Cream the cream cheese in an electric mixer with a paddle attachment until smooth. Add the yogurt, lemon juice, dill, horseradish, salt and pepper, paprika, zest, and mix on low speed. Add the smoked salmon and mix thoroughly. Chill and serve with vegetables,crackers or bread.
Pairs great with a chilled dry prosecco or cava.