Smoked Salmon Spread

 

2

packages (8 oz each) cream cheese, softened

1

cup sour cream

1

teaspoon lemon-pepper seasoning

2

tablespoons chopped fresh dill weed

4

oz smoked salmon, flaked

1/2

cup finely chopped red bell pepper

Fresh dill weed sprigs

96

crackers

• 1 Line 3-cup bowl or pan with plastic wrap, letting plastic wrap hang over edge. In large bowl, stir together cream cheese, 1/2 cup of the sour cream, the lemon-pepper seasoning and chopped dill weed until well blended.
• 2 Spoon 1/2 of cream cheese mixture by heaping tablespoonfuls into bowl; spread and press into bottom of bowl. Top with salmon. Spoon remaining cheese mixture by tablespoonfuls over salmon; spread over salmon layer. Fold plastic wrap over top of cheese to cover completely; press top layer of cheese onto salmon. Refrigerate 1 hour.
• 3 Remove plastic wrap from top of cheese mixture. Place serving plate upside down on bowl; turn plate and bowl over. Remove bowl and plastic wrap. Using rubber spatula, spread remaining 1/2 cup sour cream over cheese mixture. Spoon bell pepper over sour cream. Garnish with dill weed sprigs. Serve with crackers.