Smoked Salmon Dip

Circle B Kitchen

Adapted from a recipe by Ina Garten

4 oz cream cheese, softened to room temperature

4 oz goat cheese, room temperature

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced fresh dill (and more for serving)

1/2 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 oz smoked salmon, broken into chunks

Cream the goat cheese and cream cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, Dijon mustard, salt and pepper, and mix. Stir in the smoked salmon and mix well. Chill and serve sprinkled with chopped dill. Serve with crudites, chips, and/or crackers.