Gaspe Smoked Salmon / Blue-Cheese Dip

GASPE SMOKED SALMON WITH LEMON-CAPER CREAM CHEESE

2 packages (8oz. each) cream cheese, at room temperature

1/4 cup freshly squeezed lemon juice (from 2 lemons)

2tbsp. drained capers

Combine all ingredients in a medium bowl and mix well. Serve with cocktail-size slices of pumpernickel bread

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BAYLEY HAZEN BLUE-CHEESE DIP WITH CELERY STALKS

2 1/2 cups sour cream

1 1/2 cups mayonnaise

3 tbsp. freshly squeezed lemon juice (from 2 lemons)

1/2 tsp. Worcestershire sauce

1 tsp. coarsely ground black pepper

3 1/2 cups crumbled Bayley Hazen Blue Cheese

6 bunches celery stalks

In a large serving bowl, combine sour cream, mayonnaise, lemon juice, worcestershire sauce, black pepper and 2 1/2 cups of cheese. Stir well, then sprinkle with remaining cup of cheese. Serve with whole celery stalks.