Smoked Salmon Dip

• 1/4 pound smoked salmon, skinned and cut into bite-size pieces
• 1 cup yogurt cheese
• 1 teaspoon freshly grated horseradish
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons minced fresh dill

1. Combine the smoked salmon and cheese in a blender or food processor.
2. Puree until smooth.
3. Season with salt and pepper.
4. Fold in the horseradish and dill.
5. Serve with crackers.

salmon, yogurt cheese, freshly grated horseradish, salt, freshly ground white pepper, fresh dill

Taken from cooking.nytimes.com/recipes/6922 (may not work)