Ingredients
6 ounces cream cheese
2 tablespoons Greek yogurt
1 tablespoon capers, drained & rinsed
1 tablespoon red onion, diced
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon prepared horseradish
4 ounces smoked salmon, coarsely chopped and divided
1 tablespoon chopped parsley for garnish
lemon slice for garnish
Directions
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In a small food processor, process cream cheese, yogurt, capers, red onion and lemon juice until well incorporated.
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Add 2 ounces of chopped smoked salmon and continue processing until smooth.
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Transfer cream cheese to a serving bowl, stirring in the remaining 2 ounces chopped smoked salmon. Garnish with chopped parsley, and add a slice of lemon on the top.
Makes 1 1/2 cups
From Shutterbean
(Recipe adapted from Everyday Food Magazine)
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