Smoked Salmon Spread

This is an old stand-by appetizer recipe that I used to make frequently but had forgotten about over the last couple years. Steph suggested we throw together a batch to have as part of our wine-tasting picnics, and I immediately realized that this was a brilliant idea. This is extremely easy to make and is really fresh and delicious. (I'm pretty sure the recipe started out in an Ina Garten cookbook, in case you're keeping track of such things...)

Smoked Salmon Spread
   16 ounces cream cheese, at room temperature (can use reduced fat)
   1 cup low fat sour cream
   2-4 tablespoons freshly squeezed lemon juice
   2-4 tablespoons minced fresh dill
   1-2 tablespoons prepared horseradish (or to taste)
   12 ounces thinly sliced smoked salmon, torn into rough pieces
      salt and pepper to taste

Combine all ingredients other than the salmon in a food processor. Add the salmon and pulse to combine, trying not to completely purée the salmon in the process. (If making without a food processor, simply chop the smoked salmon as finely as you have the energy for, then combine with other ingredients.) Season to taste with salt and pepper. Note that the salmon is salty, so I almost never have to add any salt at all.

Chill and serve with crackers or baguette slices. This spread tastes better after it has spent a few hours in the fridge to allow the flavors to blend.

Serves 8-12.