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Salmon Dip March 2010
1 can (14.75oz) pink salmon, drained 1 Tbsp capers
1 pkg (8oz) cream cheese, softened 1 tsp dill weed (dried or fresh)
1/2 cup mayonnaise 1 Tbsp liquid smoke
1/2 medium onion, finely chopped Crackers (your choice)
Remove skin and bones from salmon. In medium bowl, flake salmon with
a fork. Add remaining ingredients. (except crackers) and mix well. Refrigerate.
Serve chilled with crackers.
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