|2 Tbsp||dry white wine|
|½ tsp||dried dill|
|1 Tbsp||finely minced shallot|
|2 tsp||Better Than Bouillon® Chili Base|
|1 tsp||Red Rooster Hot Sauce|
|1 pkg||cream cheese, cold (8oz)|
|4 oz||smoked salmon, chopped|
|1 dozen||mini bagels, split and toasted (may substitute with crackers)|
|fresh dill for garnish|
In a medium mixing bowl, add wine, dill, shallot, Chili Base and Red Rooster® Hot Sauce; whisk to combine.
Add cream cheese and salmon. With a handheld electric mixer on medium speed, beat ingredients until well combined.
Place in a serving bowl, cover with plastic wrap and refrigerate for 1 hour until ready to serve.
Spread dip on each toasted bagel half and garnish with dill sprig. Serve.
Serve as a Sunday brunch side or a party appetizer.Recipe tags: Red Rooster Hot Sauce, easy difficulty, side, other