INGREDIENTS: (makes 3 cups)
2 8oz containers whipped cream cheese
3 T whole milk
1 2 oz jar red salmon caviar
4 oz thinly sliced smoked salmon, cut into ½ inch pieces (we used the Echo Falls wild salmon we carry in the refrigerated case here at the store)
2 T chopped fresh chives

Preparation:
Using a spatula, blend cream cheese and milk in bowl. Fold in smoked salmon and 1 T chives. Season with pepper to taste. Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors. (can be made couple days ahead. Keep refrigerated.) To serve sprinkle dip with remaining 1 T chives.

Suzanne Landshof 11/16/02

July 28th, 2004