INGREDIENTS:
3/4 cup sour cream 
3/4 cup mayonnaise 
3 ounces smoked salmon
2 teaspoons juice from 1 lemon 
1 teaspoon prepared horseradish 
2 tablespoons minced fresh dill
Salt and ground black pepper 

DIRECTIONS:
In bowl of food processor, process
sour cream, mayonnaise, salmon,
lemon juice, and horseradish until
smooth and creamy, scraping down sides
of bowl once or twice. Transfer mixture
to medium mixing bowl; stir in dill.
Season to taste with salt and pepper.
Chill until flavors meld, about 1 hour.

*Dip can be covered and refrigerated
 for up to 2 days

*Makes about 2 cups