Barefoot Contessa (en-US)

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8 ounces cream cheese at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
About 31/4 ounces (100 grams) good salmon roe

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in three quarters of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.

Serve with chips, toasts, or crackers.

Caviar Dip