Ingredients:

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped sweet red pepper
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 packages (8 ounces each) cream cheese, softened
• 3 eggs, lightly beaten
• 1/2 minced chives
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely shredded Jarlsberg cheese
• 2 tablespoons milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• Dash hot pepper sauce
• 1 package (3 ounces) smoked salmon or lox, chopped

Instructions:

• In a small skillet, saute the onion, red pepper and garlic in olive oil until tender. Set aside to cool completely.
• Line the bottom of a 9″ springform pan with parchment paper. Set aside.
• In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined.
• Stir in chives, cheeses, milk, Worcestershire sauce, salt, pepper sauce and reserved onion mixture.
• Fold in the salmon.
• Pour into prepared springform pan. Place pan on a baking sheet.
• Bake at 350 degrees for 25-30 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. Then remove from pan before serving. Note: I’ve had more success with letting this refrigerate overnight before taking it out of the springform pan.
• Serve with crackers.