24 ounces cream cheese
1/2 pound smoked salmon
Juice of 2 limes
10 to 12 scallions, sliced, including green tops
2 to 3 tablespoons chopped fresh dill

Place the cream cheese and salmon in the bowl of a blender or food processor and process until just combined. Add the lime juice, scallions and fresh dill and pulse 4 to 5 times, or until combined but still retaining some texture.

Serve with cucumber rounds or crackers.

Makes 4 cups.