Yield: 2 Cups
1 8 oz. package cream cheese (room temperature) ¼ to ⅓ pounds of Lox - Chop the Lox into about ¼" squares. (I use Lox trimmings, you're going to chop them and they're ½ the price of sliced Lox.) 1½ to 2 green onions with some green left on. Finely chop the green onions. ¼ tsp. (more or less) course ground garlic powder (I use Lawry's) white pepper to taste (optional) Put all ingredients in a bowl and mix well. Refrigerate, in plastic wrap, until used. It's better to make it a day or two in advance. It can be pressed into a mold that has been lined with plastic wrap and turned out at time of serving.