Seattle salmon dip

Serves 10

1 piece smoked salmon (8 ounces), cut into 1/2-inch pieces 1 tub (8 ounces) whipped cream cheese with salmon 1 package (3 ounces) cream cheese, softened 1 teaspoon confectioners' sugar

1. In a large bowl, stir together smoked salmon, cream cheeses, and sugar.

2. Cover and chill in the refrigerator for at least an hour and up to 2 days.

3. Serve with rice crackers. Adapted from Rulla Tamimi