- 20 Sugar snap peas, blanched
- 4 ounces smoked salmon, thin sliced
For the dip:
- Store-bought cream cheese with chives, room temperature
- Dash of garlic powder
- 2 to 4 tablespoons sour cream
Cut each slice of salmon into about 3 by 1 inch strips. Placed 1 sugar snap pea crosswise on each strip; roll up. Place on a platter and chill until ready to serve. To make the dip, blend all ingredients in small bowl until smooth. Serve salmon wraps with dip.