• 8 oz. fat free cream cheese, room temperature
• ½ cup fat free sour cream
• 1 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. minced fresh dill
• 1 tsp. prepared horseradish, drained
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• ¼ lb. (4 oz) cooked salmon – flaked

1. Place cream cheese into mixing bowl and use paddle attachment
2. Mix at medium speed until creamy
3. Add sour cream and whip until light and creamy
4. Add remaining ingredients and whip until smooth