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“In honor of all those beautiful table settings I thought this dip would be appropriate. Make sure to use the whipped cream cheese in tubs. It will give this dip a smoother texture. If the dip seems salty then just serve with unsalted crackers. Bon Appetit, March 2001.”
READY IN:
20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 16 ounces whipped cream cheese (at room temperature)
  • 3 tablespoons whole milk
  • 4 ounces smoked salmon, thinly sliced, cut into 1/2-inch pieces
  • 2 tablespoons fresh chives, chopped, divided
  • salt and pepper
  • 2 ounces red salmon roe
  • pumpernickel rounds or rye cocktail bread

Directions

  1. Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend.
  2. Fold in salmon and 1 tablespoon chives.
  3. Season with pepper to taste.
  4. Gently fold in caviar.
  5. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated.).
  6. Sprinkle dip with remaining 1 tablespoon chives.
  7. Serve dip chilled.

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