This quick and easy smoked salmon dip provides a low cost way to add smoked salmon to a party menu. The crostini is a nice twist to the familiar chips and a good recipe to have in your culinary arsenal. The capers create a explosive flavor burst!
Allow cream cheese to sit at room temperature for 30 minutes, place in a bowl and whip with an electric hand mixer for 2 minutes. Add sour cream, horseradish, lemon juice, dill, salt and pepper and beat for another minute. Chop smoked salmon and fold into dip with spatula or spoon.
Slice bread. Brust olive oil on top of bread slices, sprinkle with salt and pepper.
Brown crostini under the broiler, flip and toast crostini on the second side.
Reserve at room temperature.
Place dip in a serving bowl, place on a platter, arrange crostini around dip.
Top dip with fine diced red onion and capers.
Serve with butter knives to spread dip.
This recipe works great as a dip. It may also be used as a filling for finger sandwiches, or topping for canapes.