Smoked Salmon Dip

This is an easy to make dip that can be made ahead of time and served later. It will keep for up to 5 days covered in the refrigerator. It serves from  8 to 12 as a dip, unless they hang out and turn it in to dinner!

½ lb. Smoked salmon – chopped coarsely

1-    8 oz. Container of cream cheese (softened)

4- oz. Sour cream

2-    T prepared or cream style horseradish

1 T capers

1-    Fresh jalapeno- seeded and chopped

1 clove – fresh garlic, peeled and chopped

2-    T sun dried tomatoes in olive oil

¼ cup- chopped green onion with tops

1-    T- extra virgin olive oil

2-    T Texas Gourmet’s Sidewinder Searing Spice

     ½ tsp fresh cracked black pepper

Preparation-

Place in the refrigerator and chill for 1 hour or more

Bon Appetit!

Bryan Slaven

The Texas Gourmet