Smoked Salmon Cream Cheese Spread

Serves about 24


  • 2 blocks of 1/3 less fat (Neufchatel) cream cheese
  • 1 block of regular cream cheese
  • 1/2 cup finely chopped fresh dill
  • 1 cup finely chopped chives
  • 1 tbsp finely chopped and drained capers
  • 8 oz smoked Atlantic salmon (your favorite lox will do; I used nova lox) roughly chopped into small pieces
  • Salt
  • Black pepper


  1. Remove the cream cheese from the refrigerator and allow it to soften for about an hour or so.
  2. In a mixer, mix the cream cheese until it is light and spreadable.
  3. Add in the capers and mix again.  Then add in the dill, chives, and black pepper and mix thoroughly.
  4. Finally, add in the salmon and mix until everything is well combined.  Taste before you add salt because the salmon and capers are already fairly salty.
  5. Refrigerate the cream cheese spread until ready to serve.  Remove from the refrigerator 30 minutes prior to serving.

Approximately 97 calories for two heaping tablespoons of the spread

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