I think the essential ingredient that really gets the salivary glands going and makes you want more and more is a light addition of piquin (or pequin) chili powder. I've tried it with other chilis, and I think there is something magical about this variety. Hard to find in the stores though, but mail order should be no problem.
- One 8 oz package of cream cheese ( I like the lower fat or Neufatchel for a thinner dip)
- One 6.5 to 8 oz can or jar of Tom’s killer smoked Cordova coho or Bristol Bay red salmon
- 1/4 to 1/3 cup of minced red pepper
- 1/4 to 1/3 cup minced (or grated) red onion
- 1-2 tsp to taste lemon pepper
- 1/2 tsp to taste of pequin chili powder
- fresh parsely (either) or dill for garnish
Optionals that can be added to taste:
Diced jalpenos, either pickled or fresh
Green/black olives
Capers
Grated Colby, longhorn, or other cheddar type cheese
