- 8 oz smoked salmon
- 8 oz cream cheese, softened
- 1/3 c chopped onion
- 1 tsp dried dillweed or 1 T fresh dillweed
- 1 T capers, drained
This can be made by hand or in a food processor. Chop onion, then mix in salmon, cream cheese, and dillweed. If mixture is too thick, it can be thinned with a little milk or sour cream or yogurt. We like it in a "spreadable" consistency. Stir in the capers by hand. Serve with veggies or crackers for dippers.