“MMMMM...This one's hard to quit eating. It has a tuna salad texture You could even make patty melts or grilled cheese with this dip like you would put tuna salad with toasted bread and cheese. This will sound strange, but I threw in a couple splashes of DILL PICKLE JUICE when I made this and thought it added just the right tang. The recipe is from Taste of Home Parties, Potlucks, Barbecues and was posted by Doreen McDaniels of Seattle, Washington. This makes a great lunch. Cook time excludes chill time, but I skipped that step completely because I figured it can chill later if it ever makes it back to the fridge.”
READY IN:
30mins
SERVES:
10-12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place olives and onions in a blender or food processor.
  2. Cover and process for about 15 seconds or until finely chopped.
  3. Add the salmon, mayonnaise, and Liquid Smoke.
  4. Cover and process until dip reaches desired consistency.
  5. Cover and refrigerate until ready to serve.
  6. Serve with crackers.

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