Smoked Salmon Dip Recipe

"Hi! I'm Josiah Owen with Expert Village. Now we're going to work on a high-class side dish for barbecues. Smoked salmon dip. You need about 8 ounces of cream cheese, 8 ounces of salmon, about 6 strips of bacon. You want to cook the bacon and salmon together. Let the juices mix together. In a food processor, you want to go ahead and add you cream cheese, add you salmon. Just chop it in there. Make it a little bit small so it can fit. Add your pieces of bacon and throw your onions in there. About a 1/4 cup will work. Add some garlic, salt, and pepper to taste. It's completely up to you. Now we're going to put it all in the food processor. Start it on low and speed it up. Make sure everything gets mixed in there nice and well. You don't really want chunks in this one. It's more of a pâté. Take it off and taste it. Make sure all the chunks have been mixed in there. At this point, feel free to reseason. Add some more salt, some more pepper, more garlic. Completely up to you. Maybe you can throw some sugar in there. That's what I love about cooking. It's more of an art form. I like to add some lemon pepper to mine to give a little zing. I'm just going to add a little bit more lemon pepper. At this point, we're really not adding this much, just having a hard time getting it out. Put the lid on and mix it some more, and there you go. Smoked salmon dip. When it's done, you want to go ahead and put it in the fridge to cool it down some before serving."