2 8-ounce containers whipped cream cheese
3 tablespoons whole milk
4 ounces thinly sliced smoked salmon, cut into 1/2-inch pieces
2 tablespoons chopped fresh chives
1 2-ounce jar red salmon caviar
Using rubber spatula, mash whipped cream cheese and milk in medium bowl to
blend. Fold in salmon and 1 tablespoon chives. Season with pepper to taste.
Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors.
(Can be made 1 day ahead. Keep refrigerated.) Sprinkle dip with
remaining 1 tablespoon chives. Serve dip chilled.
Makes about 3 cups.