Place the cream cheese, sour cream, half the smoked salmon, lemon juice, lemon zest, smoked paprika, and wasabi in a food processor and process till just slightly chunky.
Scrape the dip into a bowl and add the remaining chopped salmon, and half the capers. Stir to combine.
Sprinkle the dip with remaining capers and chives.
Serve with crackers and vegetables.
Notes
You may want to make a double batch. This will go fast!
Be sure to let the cream cheese come close to room temperature so it is soft enough to mix with the sour cream.
I like to whip just the cream cheese with a hand mixer before adding the sour cream. Otherwise you could get some chunks of cream cheese that don’t mix well.
Serve this smoked salmon dip with capers with your favorite crackers or raw veggies. It’s also great on bagels in the morning!
You can spread this on toasted baguettes for a great variety.
Garnish with fresh dill and chives or sliced green onions.