Salmon, Caviar, and Chive Dip

Very pale pink with green flecks, this delicate, beautiful dip lasts about two seconds in my house. It’s great on any sandwich made with black bread, slathered on matzos and bagels, spooned into soups, or added to omelets.

4 ounces smoked salmon, shredded
2 scallions (green part only), chopped
¼ cup chopped fresh chives, plus more for garnish
1 8-oz. package cream cheese, at room temperature or 1 cup Yogurt Cheese
¼ cup milk
Juice and grated zest of 1 well-washed lime
Tabasco sauce to taste
2 tablespoons red salmon caviar for garnish

Make about 2 cups.

1. Place the salmon, scallions, and chives in a food processor fitted with a steel blade and pulse until chopped. Add the cream cheese, milk, and lime juice and zest and pulse until it comes together. Season with the Tabasco.

2. Transfer to a serving bowl and serve immediately, garnished with the caviar and chopped chives, or cover and refrigerate for up to 1 week.

Serve with celery sticks, baby carrots or carrot sticks, endive spears, or pita chips.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)