Smoked Salmon Cream Cheese

makes 1 1/2 cups

(recipe adapted from Everyday Food Magazine)

  • 6 oz. cream cheese
  • 2 tablespoons greek yogurt
  • 1 tablespoon capers, drained & rinsed
  • 1 tablespoon red onion, diced
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon prepared horseradish
  • 4 oz. smoked salmon, coarsely chopped & divided
  • 1 tablespoon chopped parsley for garnish
  • lemon slice for garnish


In a small food processor, process cream cheese, yogurt, capers, red onion & lemon juice until well incorporated. Add 2 oz of chopped smoked salmon and continue processing until smooth. Transfer cream cheese to a serving bowl and stir in the remaining 2 oz. chopped smoked salmon. Garnish with chopped parsley and add a slice of lemon on the top.