Tuesday, January 01, 2008

Smoked Salmon Dip


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
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

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