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 6 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)
8- oz. Sour cream
½ tsp dill weed
1 T capers
1- Fresh jalapeno- seeded and chopped
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 all ingredients in the food processor and
process until smooth. Place in the refrigerator and chill
for 1 hour or more.

Bon Appetit!