SMOKED SALMON DIP

SERVES 6 to 8 as an appetizer

This dip gives you all the flavors of a lazy Sunday morning bagel breakfast—combined! Though the ingredient list may look long, nearly everything just gets tossed in the bowl of your food processor and whizzed together—it couldn’t be simpler. Serve with pita chips, or try bagel chips or sliced vegetables (I especially like cucumbers).

8 ounces cream cheese, at room temperature

½ cup plain full-fat Greek yogurt

1 tablespoon fresh lemon juice

1 small shallot, finely chopped

1 tablespoon chopped fresh dill, plus a few sprigs for garnish

1 tablespoon minced, seeded jalapeño chile

1 tablespoon capers, rinsed

½ teaspoon garlic powder

½ teaspoon smoked paprika

4 ounces smoked salmon

¼ cup minced celery

Kosher salt and freshly ground black pepper, to taste

1½ teaspoons sriracha (optional)

Pita chips, for serving

In a food processor, combine the cream cheese, yogurt, lemon juice, shallot, dill, jalapeño, capers, garlic powder, and smoked paprika. Process until thoroughly combined. Add the smoked salmon and pulse until the salmon is well incorporated.

Transfer to a medium bowl and stir in the celery. Season to taste with salt, pepper, and sriracha (if using). Refrigerate for 20 minutes before serving; the dip will keep, refrigerated, for up to a week. Garnish with dill sprigs and serve with pita chips.