Pretzels, chips and raw veggies all make delicious dippers for this creamy salmon spread. It’s wonderful during the holidays with crackers and wine.
—JILL CAMPBELL HUNTSVILLE, TX
START TO FINISH: 15 MIN. • MAKES: 2 1/2 CUPS
2 packages (8 ounces each) cream cheese, softened
1 package (4 ounces) smoked salmon or lox
3 tablespoons horseradish sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon Creole seasoning
1/4 teaspoon coarsely ground pepper
Chopped walnuts and snipped fresh dill
Assorted crackers
Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.
NOTE The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.