Instructions

• If your cream cheese is not at room temperature, remove the 8 ounces from the refrigerator and let it sit until softened (about 30–60 minutes) so it will mix smoothly.
• Drain the 1/4 cup capers and pat them lightly with paper towel to remove excess liquid.
• Finely chop or shred the 6 ounces smoked salmon so the pieces are bite-sized.
• In a medium bowl, beat the softened cream cheese until smooth using a hand mixer, stand mixer, or a sturdy whisk/spoon.
• Add the 4 ounces sour cream and 3 dashes Worcestershire sauce to the bowl and mix until fully combined and smooth.
• Gently fold in the chopped/shredded smoked salmon and the drained capers until evenly distributed.
• Cover the bowl and refrigerate the dip for at least 2 hours to allow flavors to meld.
• Serve chilled with crackers, bagels, or your favorite dippers.