BAREFOOT CONTESSA'S SMOKED SALMON SPREAD

"We started to make this dip at Barefoot Contessa to use up extra smoked salmon, but it was so popular that we had to buy more salmon just to make it. This is my idea of the perfect "no-cook" appetizer to serve with drinks. And the good news is that it actually tastes better if you make it a few days early."

1 (8 ounce) package cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon,* minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well.

Chill and serve with crudites or crackers.

*If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Makes 1 1/2 pints
Excerpted from Barefoot Contessa Family Style by Ina Garten
Copyright © 2002 by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.