Smoked Salmon Spread

Yield: about 1 cup

8     ounces (1 standard package) plain
       cream cheese, cut into 8 pieces and
       room temperature
3     2-inch strips lemon zest (bitter white
       pith removed), optional
2     teaspoons drained capers, optional
1     to 2 dill pickle spears, halved
3     sprigs fresh dill, optional (use in place
       of the dill pickles, or in addition for a
       more intense dill flavor)
2     ounces smoked salmon, cut into
       1-inch pieces
1     Pinch freshly ground black pepper

Nutritional information per serving (2 tablespoons):
Calories 71 (38% from fat) • carb. 2g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 159mg • calc. 35mg • fiber 2g

1. Insert the chopping blade into the work bowl of the food processor. Add the cream cheese and lemon zest. Pulse a few times to break up, then process on High until smooth.
2. Scrape down the sides of the bowl. Add the capers if using, pickles, dill, salmon, and pepper and pulse until fully combined, about 20 times. Taste and adjust seasoning as desired.