My sister served this at Easter. She got the recipe from Cooking Light.
12 servings
8 oz tub light cream cheese (my sister recommends using whipped cream cheese for fluffiness)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill sprigs (optional)
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs if desired.
Note: This can be made ahead of time. Serve with whole wheat crackers or toasted baguette slices.
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