Smoked Salmon Dip

• 4 oz Lummi Island Wild smoked salmon, roughly chopped
• 1 cup (8 ounces) cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 Tbsp fresh lemon juice
• 2 Tbsp capers, drained
• ¼ Tsp Tasbasco
• 2 Tbsp fresh chopped dill
• 2 Tbsp fresh chopped chives

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. 

Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. 

Serve as a dip with crackers or bagel chips, or as a spread with bagels.