Leave 8 oz cream cheese at room temperature for 30 minutes until soft enough to press a finger through easily. Beat with a spoon or spatula until smooth and lump-free.
8 oz cream cheese
Cut 8 oz smoked salmon into 3-5 mm pieces using a sharp knife. Mince 2 tablespoon red onion finely and roughly chop 1 tablespoon capers. Mince garlic if using.
8 oz smoked salmon, 2 tbsp red onion, 1 clove garlic, 1 tbsp capers
Add chopped salmon, minced onion, capers, and 2 tablespoon fresh dill to the softened cream cheese. Stir well with a spoon to evenly distribute ingredients.
8 oz smoked salmon, 8 oz cream cheese, 2 tbsp red onion, 2 tbsp fresh dill, 1 tbsp capers
Add 2 teaspoon lemon juice to the mixture, stir, and taste. Add more lemon juice, salt, or black pepper gradually to balance flavors. If the dip is too thick, fold in 1 tablespoon cream and mix well.
2-3 tsp lemon juice, salt, black pepper, 2-3 tbsp cream or sour cream
Transfer dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour. Stir once before serving chilled with crackers or vegetables.
