| Gold Rush Dip
1/4 cup of chopped scallions
1/4 cup of fresh chopped parsley
one 8 ounce package of cream cheese. softened
1/2 cup of sour cream
1/8 teaspoon of dried tarragon leaves
1/8 teaspoon of thyme
a pinch of white pepper
1 teaspoon of lemon juice
3 - 4 ounces of smoked salmon |
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In a blender or food processor, finely chop the scallions and parsley. remove to small bowl. In blender or food processor, blend cream cheese, sour cream, tarragon, pepper, thyme and lemon juice. Add smoked salmon and blend until smooth. Serve with stone wheat crackers |
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