In a medium bowl, using an electric hand mixer, mix together 8 ounce block cream cheese, softened to room temperature, 1/4 cup mayonnaise and 2 Tablespoons sour cream until smooth.
Next, add in 2 Tablespoons finely diced red onion, 1 Tablespoon dijon mustard, 1 Tablespoon capers, drained and roughly chopped, 1 Tablespoon fresh chopped dill, 1 Tablespoon thinly sliced fresh chives, 2 teaspoons fresh squeezed lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix well to combine. Note: I usually mix this part by hand as I don’t want to break up the capers too much.
Finally, gently stir in the 1/3 cup chopped smoked salmon.
At this point, taste the dip and adjust seasoning, if necessary.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Serve with your favorite veggies or crackers.
Notes
You can use dried herbs instead fresh ones, but you'll to adjust the quantities. See the FAQ's above on how to do that.
I fold in the salmon pieces so I don't break them into super small pieces.
You can use a food processor to make a super smooth dip if desired.
Leftovers should be refrigerated. Freezing is not recommended.
This dip can be made up to 24 hours ahead of time.