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Smoked salmon dip with dill and horseradish

Dip with crackers

 ¾ cup sour cream
 ¾ cup mayonnaise
 3 oz SeaBear Smokehouse Wild Sockeye Smoked Salmon
 2 tsp juice from one lemon
 1 tsp fresh prepared horseradish
 2 tbsp minced fresh dill
 Sakari Botanicals salt and pepper to taste

In bowl of food processor, process sour cream, mayonnaise, lemon juice and horseradish until smooth and creamy.

Add smoked salmon and dill and pulse until just mixed. Season to taste with salt and pepper; chill 'til flavors meld, about 1 hour or preferably overnight.

Can be served with crackers or small slices of bread. Delicious! (Dip can be covered and refrigerated for up to 2 days.)