Ruby-red smoked salmon is luscious alone on a good piece of crusty bread–or, if you’re a New Yorker, on a bagel. But a schmear of cream cheese along with it, too, adds richness that gives its strong flavor legs. For a smoked salmon (or lox) dip with cream cheese, I tried to incorporate aspects of my current environment, while nodding to traditions. It turned out that I had–favorably, and rather by chance–just the ingredients to make a total classic rather than some aberration or experiment. That was good thing; some classics are just meant to be.