Hot Smoked Salmon Dip

1/2 pound cream cheese
1/2 pound goat cheese
1/2 cup heavy whipping cream
2 scallions, chopped
1/4 cup fresh parsley, chopped
1/4 cup parsley
2 tablespoons fresh dill, minced
2 teaspoons lemon juice
1 garlic clove, minced
1 dash hot sauce
Salt and pepper, to taste
1/2 pound smoked salmon, shredded

Preheat oven to 350 degrees.

Beat cream cheese, goat cheese and cream in large mixing bowl. Stir in scallions, parsley, dill, lemon juice, garlic and hot sauce. Add salt and pepper to taste. Mix in smoked salmon. Place in casserole dish and bake for 30 to 40 minutes or until hot. Serve with toasted pita chips (recipe follows).

MAKES 2-1/2 POUNDS (FOR 48 PITA CHIPS)

Nutrition facts per 6 chips: 634 calories, 49 g fat, 17 g saturated fat, 70 mg cholesterol, 29 g carbohydrates, 18 g protein, 1,284 mg sodium, 2 g fiber

TOASTED PITA CHIPS

6 pieces pita bread
1 cup olive oil
1/4 cup minced thyme
2 tablespoons garlic powder
2 teaspoons salt

Preheat oven to 350 degrees.

Cut pita bread into 8 triangles per piece; place on baking sheet. Mix together olive oil, thyme, garlic powder and salt. Using a whisk, drizzle the oil mixture over the pita pieces. Place in casserole dish and bake for 30 to 40 minutes or until crunchy.

MAKES 48 CHIPS