1-First Step: Prep Your Cream Cheese Base Start by creaming 8 ounces of cream cheese at room temperature in an electric mixer fitted with a paddle attachment until just smooth. This takes about 1-2 minutes on medium speed. Room temp cheese mixes easily without lumps, a trick Ina Garten swears by for flawless texture. For low-fat versions, use Neufchâtel cheese here. If vegan, opt for a plant-based block. Scrape down the sides midway to ensure even smoothness. This base sets the stage for all flavors to blend perfectly.

2-Second Step: Mix in Wet and Seasoning Ingredients Add 1/2 cup sour cream, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon freshly minced dill, 1 teaspoon prepared horseradish (drained), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix on low to medium speed until combined, about 1 minute. Taste and adjust salt if needed, especially for diet-conscious eaters. Fresh lemon wakes up the dill’s aroma. For extra zing, grate in some lemon zest. Greek yogurt swaps in for sour cream to boost protein without changing the vibe much.

3-Third Step: Incorporate the Smoked Salmon Gently fold in 1/4 lb (4 ounces) minced smoked salmon and mix well, another 30-60 seconds. Avoid overmixing to keep some salmon texture. Pat the salmon dry first for better integration. Canned salmon works if fresh smoked is unavailable, drained and flaked. This step infuses that signature smoky taste throughout the Ina Garten smoked salmon spread recipe.

4-Final Step: Chill and Serve Transfer to a bowl or jar, cover, and chill for at least 1 hour, ideally a few days for deeper flavors. Serve cold with crudités, crackers, or bagels. Garnish with extra dill or capers for flair. Scoops yield about 24 appetizer servings. For parties, double the batch. Store in airtight containers. This spread impresses at brunches or game days, pairing great with our BLT tortellini pasta salad for variety.