Ina Garten’s Caviar Dip
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth.
With the mixer on medium speed add the sour cream, lemon juice, dill, scallion, milk, salt and pepper.
With a rubber spatula, fold in three quarters of the salmon caviar.
Spoon the dip into a bowl and garnish with the remaining salmon ikura caviar and sprigs of fresh dill.
Yield: 2 cups
Serve with potato chips, veggies, toasts or crackers.
Products Used: Salmon Ikura Caviar
8 ounces cream cheese at room temperature
½ cup sour cream
2 teaspoons squeezed lemon juice
2 tablespoons minced dill, plus sprigs for garnish
1 minced scallion (white and green parts)
1 tablespoon milk, half-and-half or cream
¼ teaspoon kosher salt
4 ounces Seattle Caviar Chum Salmon Ikura