• Preparation Time: 85
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1 tablespoon freshly squeezed lemon juice (you can use 2 tbs if you want a little more tang)
• 1 tablespoon minced fresh dill (don't go too crazy with the dill - it has a strong taste)
• 1/2 teaspoon kosher salt (as needed - for taste)1/4 cup sun-ripened tomatoes in oil, drained and chopped
• 1/4 teaspoon freshly ground black pepper
• 1/4 pound (4 ounces) smoked salmon (or canned red salmon, drained), minced

1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
2. Add the sour cream, lemon juice, dill, tomatoes, salt, and pepper, and mix.
3. Add the smoked salmon and mix well.
4. Chill and serve with crudites or crackers.
5. Hand mixing will be just fine if you don't have an electric mixer, and it's less clean-up. BONUS!
6. I usually use the canned red salmon, because it's faster and easier to prepare.
7. Although, you do get a different taste with the smoked salmon.

This is my cousin Khiem's favorite. Everytime I make it, he asks me to make extra so that he can take it home with him.