This is a good recipe for this dip. I note that you say it is 'uncategorized', but it is definitely Russian. There is another very popular variety that I saw repeatedly in Russia and that was a very similar dip made with a lox variety of salmon. It was made essentially the same but used a sour cream-mayo (usually 50-50) mixture to dress it. then the only other change is to add the minced salmon. They like to spread it on pre-cut medalians of small-diameter french bread 'batons'. Often adding a dollop of caviar on occasion. Both these varieties of the dip are fantastic.

Interesting note: the Russians did not have previously anything really close to Philly Cream Cheese, but since the opening of their society, they have taken to it strongly. I have seen in recent years them making both of these dips reducing the mayo a bit in favor of adding some cream cheese. The texture of the dip becomes thicker and requires more blending to make it smooth.