So long 2012, it's been fun!

Wow, once again Christmas is right around the corner. Last year Joel and I were living in Oklahoma and spending time with our families. This year we're far away from the hub bub of our nieces and nephew and other extended family and we're flying solo in the very cold city of Chicago.We're coming up on our one year anniversary in the Windy City, my how time flies!

If you have some folks coming over and you want a quick and easy appetizer to satisfy your guests until the main course is ready, then Smoked Salmon Cheese Dip should fit the bill. Even if you're not having people over, cut the recipe in half and have yourself a delicious treat. I love smoked salmon so much, its hard not to eat it right out of the package but try and contain yourself. One thing I learned from living in Seattle is to appreciate a good piece of salmon. I miss how affordable salmon used to be, there is certainly a mark up from the West Coast to the Midwest!

No matter how you're spending your holidays, with a house full of noise and people or a quiet day with that one person you cherish, I hope it's a good one. Thanks for reading!!

Smoked Salmon Cheese Dip
Serves 12 to 16

8 oz smoked salmon, roughly chopped
1 8 oz pkg Neufchatel cheese
1/4 cup plain greek yogurt
2 TB lemon juice
2 tsp Worcestershire sauce
3 green onions, roughly chopped
1/4 cup finely chopped flat leaf parsley

Add all ingredients, except parsley, into a food processor and pulse until combined and smooth. Transfer to a bowl, cover and chill until ready to serve. Just before serving sprinkle parsley over the salmon dip. Serve with crackers, flatbread, or pita chips.