There are plenty of salmon dip recipes out there, but most of them use cold smoked salmon and unusual ingredients like capers.  (Am I the only one who doesn't keep capers in their refrigerator?)  I decided to make a hot-smoked salmon dip using common ingredients that I had in the refrigerator.  Here it is!

Smoked Salmon Dip

• 3/4 cup sour cream
• 6 oz cream cheese
• 1 T. lemon juice
• 1 tsp dijon mustard
• 1/4 tsp smoked paprika
• 1/4 tsp dried dill or 2 T. fresh minced dill
• 1/8 tsp salt (or more to taste)
• 1/8 tsp pepper
• 2 T. minced chives
• 8 oz smoked salmon from Sunrise Salmon

Combine all ingredients except salmon and beat until smooth.

Remove skin and bones from salmon and flake into pieces.  Stir into dip.

Serve!