I refrained from including the word smoked in the title of this recipe, as I encourage you to cure your own and don’t expect you to have a smoker. BUT any cured salmon works! Gravlax, lox, smoked salmon, nova etc.

Makes… one heaping bowl of dip.
10 minutes, start to finish.

PARTS
— 8oz cream cheese
— 1/4 cup mayo
— 1/4 cup thick Greek yogurt (like 5% Fage)
— Juice of .5 lemon
— 2 tbsp capers, drained
— 1 tsp horseradish
— 4oz cured salmon (gravlax, lox, smoked salmon, homemade etc.)
— 3 tbsp dill, chopped
— 3 tbsp chives, thinly sliced

CLUES
1. In a food processor, combine the cream cheese, mayo, Greek yogurt, lemon juice, capers and horseradish. Blend to combine.
2. Add the salmon, dill and chives. Pulse to combine, being careful not to overmix. The goal is to still have some herb and salmon chunks.
3. Taste and season with salt and pepper as desired. Serve with veggies or thick cut chips for dipping.