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Salmon Cream Cheese


6 ounces cream cheese

2 tablespoons Greek yogurt

1 tablespoon capers, drained & rinsed

1 tablespoon red onion, diced

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon prepared horseradish

4 ounces smoked salmon, coarsely chopped and divided

1 tablespoon chopped parsley for garnish

lemon slice for garnish


1. In a small food processor, process cream cheese, yogurt, capers, red onion and lemon juice until well incorporated.

2. Add 2 ounces of chopped smoked salmon and continue processing until smooth.

3. Transfer cream cheese to a serving bowl, stirring in the remaining 2 ounces chopped smoked salmon. Garnish with chopped parsley, and add a slice of lemon on the top.

Makes 1 1/2 cups

From Shutterbean

(Recipe adapted from Everyday Food Magazine)


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