Dill Cream Sauce
8 oz. cream cheese, softened
¾ cup heavy cream
2 tablespoons fresh dill, chopped
1 ½ – 2 tablespoons fresh lemon juice
2 teaspoons kosher salt
½ ground black pepper
In a food processor, combine all ingredients except the cream, and pulse until mixed.
Turn the processor on and add the heavy cream in a slow, steady stream until a smooth, batter-like consistency is achieved. The sauce should be thick enough to coat the back of a spoon, but not gloppy. Refrigerate for at least one hour before serving.
Serve chilled with chilled Poached Salmon or other fish and seafood dishes.
To store: Transfer to an airtight container and refrigerate for up to one week.