Caper Cream Cheese
Caper cream cheese can be made 1 day ahead. Cover and chill.
350 g cream cheese, room temperature
⅓ cup plain whole Greek yogurt
1 tbsp fresh lemon juice
¼ small red onion, finely chopped, plus more for serving
2 tbsp drained capers plus more for serving
Kosher salt and freshly ground black pepper
Toasted spelt bread, dill sprigs, and lemon wedges (for serving)
1
Mix cream cheese, yogurt, lemon juice, ¼ onion, and 2 Tbsp. capers in a medium bowl; season with salt and pepper.
2
Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
Ingredients
350 g cream cheese, room temperature
⅓ cup plain whole Greek yogurt
1 tbsp fresh lemon juice
¼ small red onion, finely chopped, plus more for serving
2 tbsp drained capers plus more for serving
Kosher salt and freshly ground black pepper
Toasted spelt bread, dill sprigs, and lemon wedges (for serving)
English 
French