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Fat Free Cream Cheese with Smoked Salmon

1 pk (8-oz) fat-free cream cheese; left out of the refrig for 1 hour to soften
1/4 lb Smoked salmon; diced (or buy the already chopped in a container)
2 tb Fat-free sour cream
1/2 ts Course grinds of white pepper
1/4 ts Grated lemon rind (on a rough hand grater without the white pith)
2 tb Red or other sweet onion; diced fine


mix all ingredients together in a bowl, place in a covered container, and refrigerate for 12 hours to let the flavors mix. Serve on bagel w/sliced tomato or on cracker with a sprig of fresh dill.


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