We mixed smoked salmon with cream cheese, some finely chopped jalapeno from the garden, Pampered Chef Dill Mix and Tony Chachere's seasoning and stuck it in the oven til it was warm.
We served them on sandwich rounds, which we rubbed with olive oil and sprinkled with some more Chachere's and popped under the broiler for a few. When they were crispy, we pulled them out and rubbed them with a fresh garlic clove and sprinkled on a tiny bit of salt. Delicious.
Who eats a block of cream cheese for dinner? We do, we do!