Smoked Salmon Dip

Hey there, Munchie Mafia!

RIP, Frankie.  Thank you for the years of service.  I am beginning to feel as though my kitchen is haunted.  Frankie the Food Processor died on the 2nd Live, my Wustoff has grown legs and walked away.  On the 1st Live, the End Stream button on Youtube Studio totally disappeared....  Well, this is a 124-year-old house after all, right?

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1 sweet onion, minced.

1 dozen garlic cloves rough diced.  
1 healthy splash of Whiskey or Sherry.

Add oil to pan and sauté onions until translucent.  Add garlic cloves, and move the mixture around in the pan with a spatula until onions are lightly carmelized.  Deglaze pan with whiskey or sherry.

1/2 lb Smoked Salmon, skin removed and broken into chunks, check for bones.

8 oz Cream Cheese brought to room temperature

12 oz Sour Cream

Rough dice Italian Parsley

1 Tablespoon Dill weed

1 Tablespoon Old Bay Seasoning

1 teaspoon Lemon juice

Taste your salmon before you start so that you can see just how salty it is before adjusting with salt.  Take these ingredients and put into food processor, pulse until all ingredients are thoroughly combined.  Adjust with salt if needed.  Transfer to mixing bowl, and then add the below ingredients, folding.:

2 Tablespoons (or more) Capers, drained (optional)
Sauteed onion and garlic mixture

Garnish with Minced Chives.

Serve with baguette.