Smoked Salmon Dip

This is an easy to make dip that can be made ahead of time and served later. It will stay 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 into dinner!

INGREDIENTS
½ lb. Smoked salmon – chopped coarsely
1- 8 oz. Container of cream cheese (softened)
8- oz. Sour cream
½ Tsp dill weed
1 Tbsp capers
1- Fresh jalapeno- seeded and chopped
¼ cup- chopped green onion with tops
1- Tbsp – extra virgin olive oil
2- Tbsp 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 it in the refrigerator and chill for 1 hour or more.

Bon Appétit!