8 oz cream cheese, whipped
1/4 cup plain yogurt
4 oz lox salmon, sliced into small pieces
1 green onion, diced
1 1/2 teaspoons dill, fresh or dry
2 tablespoons capers
1 tablespoons of the caper juice
1/2 teaspoon crushed black pepper
In a medium size bowl add all the ingredients and stir together.
Put in the fridge for about an hour so the flavors can marinate together.
Store in a container with a tight lid for up to 2 weeks in the fridge.
To make my Low Carb/ Keto Bagels Click Here! This will take you right to the recipe!