: Smoked Salmon Dip
: Preparation Time: 5 minutes
Freezing: not recommended
Makes: 2 cups (500 mL)
1: Beat cream cheese, sour cream and mayonnaise together with electric mixer. Add remaining ingredients and mix until combined.
: Smoked Salmon Beet Bites
2: Top beet slices with smoked salmon dip, Woodman’s® Horseradish and garnish with fresh dill. Serve.
: Smoked Salmon Spirals
3: Spread large flour wraps with smoked salmon dip. Line edge with gherkins. Roll up, place in plastic wrap and refrigerate 2-3 hours. Slice into spirals. Serve.
: Serve with
4: Brioche rounds, pumpernickel bread cut in triangles, red onion slices, additional smoked salmon, Bick’s® Baby Dill Pickles , Bick’s® Hot Pepper Rings, on a bed of fresh dill.