– 12 ounces cream cheese, at room temperature – 1 tablespoon fresh lemon juice – 1⁄3 cup sour cream – 3 scallions, white and green parts, thinly sliced – 3 tablespoons capers, rinsed and drained – 3 tablespoons chopped fresh dill or 1 tablespoon dried dill – 6 dashes of Tabasco sauce – 8 ounces smoked salmon, coarsely chopped – crackers or breadsticks, for serving – fresh dill, for garnish – fresh ground black pepper
In a food processor, purée the cream cheese, sour cream, lemon juice, and Tabasco.
Using a food processor, blend the scallions, capers, salmon, chopped dill, and pepper.
You can serve this with crackers at room temperature or chilled with dill.