- 8 oz. package of cream cheese, allow to sit on the counter for at least 20 minutes
- 4 oz. package of refrigerated smoked salmon, chopped
- 2 green onions, sliced thinly
- pepper to taste
- 1/2 lemon
- 8 celery stalks, cut into thirds and cut into thirds long ways into sticks
Add cream cheese, smoked salmon and green onions to a medium-sized mixing bowl. Mix together using a metal or wooden spoon ensuring the smoked salmon is evenly distributed throughout the cream cheese. Add pepper to taste. Take the 1/2 lemon and squeeze twice over the mixture (making sure to not allow lemon seeds to fall in) and mix again. Serve as a dip. Dip can be prepared the night before.
Recipe and photo courtesy of Julie Deily of The Little Kitchen.