Smoked Salmon Dip
by Sandra Lee
www.foodnetwork.com

1 pint (2 cups) sour cream
1 tablespoon double concentrate tomato paste (from a tube)
1 teaspoon lemon juice
2 tablespoons drained, jarred capers
1/2 medium red onion, chopped
1/4 pound smoked salmon, shredded (as your deli counter person for the end pieces)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth.  Stir in capers and red onion.  Fold in the salmon and seaon with the salt and pepper.  Refrigerate until ready to serve.

For serving dip:

Red and green bell pepper, squared bottom
Purple cabbage, ruffled leaves and hollowed out
Radicchio, ruffed leaves and hollowed out
Green cabbage, ruffled leaves and hollowed out

Dippers:

Mini carrots
Icicle radishes
Treviso leaves
Cucumber spears
Cherry tomatoes and green cocktail olives on sticks
Focaccia strips
Bread sticks (bakery)
Bagel chips