Ingredients:8 oz. smoked salmon (I used the flaky kind, not the super soft, bright orange kind)or 2 (6-oz.) cans drained salmon
(8-oz.) packages cream cheese, softened
3 Tablespoons fresh squeezed lemon juice
3 Tablespoons milk1 1/2 teaspoons dry dill weed
4Tbsp. fresh chopped chives
1/4 cup green onions, thinly sliced
3-4 drops liquid smoke
French bread rounds or crackers
Directions:
In bowl, beat cream cheese with lemon juice, milk chives, and dill weed. Add liquid smoke; season to taste. Fold in salmon and green onions. Chill a minimum of 1 hour or several hours to allow flavors to blend. Serve with French bread rounds or serve with your favorite buttery crackers. Makes about 3 1/2 cups.
Preparation Time: 10 minutesRefrigeration time:: 1 hour
Serving Suggestion: Low-fat version: Use low-fat or fat-free cream cheese and low-fat or non-fat milk.Substitute approximately
