Smoked Salmon Dip

I am of a fan of salmon, but I do enjoy this dip.  This dip is good as soon as it's made, better the next day or at least 4 hours before ready to eat.  I like to dip bagel chips in it.

SMOKED SALMON DIP

Ingredients:

*2 (4 ounce) packages smoked salmon (or hot smoked salmon)

*1 (8 ounce) package cream cheese, softened

*1/2 cup mayonnaise 

*1/2 cup sour cream

*1/2 shallot, chopped fine

*1 1/2 teaspoons freshly squeezed lemon juice

*1 teaspoon worcestershire sauce 

*1/8 teaspoon ground black pepper

*1/8 teaspoon salt

*2 tablespoons fresh chives, chopped fine

*1 tablespoon fresh dill weed, chopped fine

Directions:

~In a large mixing bowl, beat 1 (8 ounce) package of softened cream cheese for 1 minute or until creamy.

~Add in 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 finely chopped shallot, 1 1/2 teaspoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1/8 teaspoon ground black pepper, and 1/8 teaspoon salt until well incorporated.

~Chop up salmon into small pieces (make sure skin is removed).

~On low speed, mix in 8 ounces of smoked salmon until well incorporated.

~Mix in 2 tablespoon finely chopped chives and 1 tablespoon finely chopped dill weed.

~Pour into a container and cover.  

~Refrigerate for at leas 4 hours for the best taste.