Double Salmon Dip

• 16 ounces whipped cream cheese (at room temperature)
• 3 tablespoons whole milk
• 4 ounces smoked salmon, thinly sliced, cut into 1/2-inch pieces
• 2 tablespoons fresh chives, chopped, divided
• salt and pepper
• 2 ounces red salmon roe
• pumpernickel rounds or rye cocktail bread

1. Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend.
2. Fold in salmon and 1 tablespoon chives.
3. Season with pepper to taste.
4. Gently fold in caviar.
5. Cover and refrigerate 2 hours to blend flavors.
6. (Can be made 1 day ahead.
7. Keep refrigerated.
8. ).
9. Sprinkle dip with remaining 1 tablespoon chives.
10. Serve dip chilled.

cream cheese, milk, salmon, fresh chives, salt, red salmon, pumpernickel rounds

Taken from www.food.com/recipe/double-salmon-dip-243696 (may not work)