Salmon and Dill Spread

Ingredients

• 3 heads endive 
• 2 tablespoons optional: dill fresh chopped
• 1.5 tablespoons juice of lemon 
• 1 teaspoon lemon zest finely grated
• 8 ounces cream cheese at room temperature reduced-fat
• 14.8 oz salmon red drained canned
• 8 servings salt and pepper 
• 0.5 cup salmon smoked chopped

Equipment

• food processor
• bowl

Directions

1. In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down sides of work bowl a few times.
2. Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper.
3. Transfer mixture to a bowl, cover and chill for at least 2hours, or up to 2days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping Tbsp. spread onto wide end of each leaf.
4. Serve right away, or cover and chill for up to 6 hours.
5. Garnish with dill sprigs, if desired.