Ronnie's Notes
It’s almost new year’s weekend, so I’ve been cooking for our annual New Year’s Eve hors d’oeuvres fest (storing a lot of stuff in the freezer).
These are some of the items I’ll serve at various times during the day: Marinated Mushrooms (a cinch to make); Potato-Carrot Latkes; Romanian Cheese turnovers; Scallion Cakes; Almond Chicken Nuggets; Hot Dog en Croute, and some others, plus a couple of dips, like hummus.
This Smoked Salmon and Cream Cheese dip is a definite for our smoked fish hour. It’s amazingly easy to put together, so if you need something last minute, this is for you.
Instructions
Chop the smoked salmon into small pieces and set aside.
Cut the cream cheese into chunks and place in a food processor.
Add the sour cream, lemon juice, dill and scallions.
Process on pulse until the ingredients are relatively smooth and well blended.
Add the smoked salmon, pulse a few more times to distribute the pieces evenly.