Amanda Formaro's video: Smoked Salmon Dip

Lox and smoked salmon blitzed with dill, chives, capers, shallots, lemon juice, and hot sauce in a creamy base of sour cream, cream cheese, and mayo create this mouth-watering salmon dip. RECIPE AND INSTRUCTIONS HERE! - https://amandascookin.com/smoked-salmon-dip/ Ingredients 8 ounces cream cheese softened 1/2 cup sour cream 1/4 cup mayonnaise 2 1/4 ounces lox 2 1/4 ounces smoked salmon 1 teaspoon Franks Red Hot Sauce or other hot sauce 1/2 tablespoon fresh chopped chives 1/2 tablespoon fresh chopped dill 1/2 tablespoon capers 1/2 tablespoon chopped shallots 1 tablespoon lemon juice Instructions Place cream cheese into the blender or food chopper. Add remaining ingredients to the chopper. Pulse chopper until you reach the desired consistency. We prefer that there been some small chunks left. Chill for about an hour before serving (can be served immediately if you are pressed for time). Serve with crackers, fresh vegetables or sliced baguette. Notes Lox are salty so we like to use half lox and half smoked salmon. You CAN use all lox but it may be saltier than you are expecting. You can also use all smoked salmon if you prefer. The Franks red hot sauce does not make this dip spicy, it just adds a nice flavor element. Store in fridge in airtight container for up to 4 days. If you chill the dip overnight, it becomes more of a soft spread, which is great for spreading on crackers!