Lox Dip with Crudités

Ingredients:

4 ounces of sushi grade lox

8 ounce brick of neufchâtel or cream cheese

1/4 cup mayo

1/4 cup chopped marinated red onion (recipe HERE)

1 TBSP Dill (more for garnish)

1 TBSP Chives

juice of 1/4 of a lemon

1- 2 TBSP capers

Crudité (any combination of the following)

Carrots (cleaned, peeled, and cut into sticks)

Celery (cleaned and cut into sticks)

Cherry tomatoes

Whole pitted olives

Radishes (cleaned, trimmed, cut in half)

Baby corn

Blanched and chilled green beans or asparagus

Broccoli florets

Cauliflower florets

Endive (trimmed and pulled apart)

Instructions:

Combine all ingredients but the capers for the lox dip with a hand or stand mixer until completely combined. Dip will have a slight orange/pink color because of the lox.

Arrange crudités on a platter with a bowl to hold the dip. transfer dip to bowl and top with dill and capers.

This is a favorite to serve at a cocktail party or as an appetizer. I will make this for lunch as well!