Place 8 ounces of cream cheese in the electric mixer’s bowl and blend it for few a seconds at medium speed until smooth and velvety.
Now top the whipped cream cheese with ½ cup of sour cream, 1 tablespoon of freshly extracted lemon juice and 1 tablespoon of finely minced fresh dill. Mix up the added ingredients until coated well in the cream.
Sprinkle ½ teaspoon of salt over the cream mixture and top with ¼ teaspoon of freshly ground black pepper.
Use a large whisk to mix up the ingredients until they merge well and form a smooth mixture. Cover this bowl and set aside for 5 to 10 minutes or until marinated properly.
Once marinated well, top the cream mixture with half a pound of finely sliced smoked salmon.
Use a large spoon or medium wooden ladle to mix up the smoked salmon with other ingredients and coat completely.
Your Smoked Salmon Dip is ready; cover it with a plastic wrapping sheet and set in your refrigerator for 40 minutes.
Remove from the refrigerator and set aside until you prepare the garnishing.
Rinse and drain a handful of fresh dill sprigs and crush them finely, using a sharp knife.
Sprinkle the dill sprigs over the Smoked Salmon Dip and serve. Enjoy!