Recipe courtesy of Ina Garten
Episode: Summer Beach BBQ
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Total:
25 min
Active:
25 min
Yield:
1 1/2 pints
Level:
Easy

Ingredients

Directions

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

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