Wild Salmon Smoked Dip

Name: Wild Salmon Smoked Dip
Prep time: 20 min
Total time: 20 min
Yield: 4-8 serving(s)
Ingredients: 8 -10 ounces smoked salmon, skinned, deboned in flakes do not break it up to much mixing will do that; 2 (12 ounce) packages naufchel or philladelphia cream cheese; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons cream or 3 tablespoons milk; 5 stalks green onions, chopped fine; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 -2 teaspoon dried dill weed; 1 tablespoon lemon juice

Submitted by Cheri B

"Dad always smokes my salmon. But any GOOD market smoked salmon can be used, but try to find with the skin on as it is moister."

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Ready In:: 20mins
Ingredients:: 10
Serves:: 4-8

ingredients

8 -10 ounces smoked salmon, skinned, deboned in flakes do not break it up to much mixing will do that
2 (12 ounce) packages naufchel or philladelphia cream cheese
¹⁄₂ cup mayonnaise
¹⁄₂ cup sour cream
3 tablespoons cream or 3 tablespoons milk
5 stalks green onions, chopped fine
1 teaspoon garlic powder
1 teaspoon onion powder
1 -2 teaspoon dried dill weed
1 tablespoon lemon juice

directions

Set out cream cheese to soften when soft place 2 - quart bowl.
Mix in mayonnaise,sour cream,(or use 1 cup mayo) and milk.
Stir with fork or hand mixer, scrape bowl often for even consistancy.
If not creamy enough add more cream or milk, this will depend on the moisture in salmon, dryer salmon will suck up the moisture in dip.
Add spices,lemon juice, and onion mix well taste and add more to your taste likes.
Add salmon mix until just mixed do not over mix.
Cover and refergerate 6-8 hours.
Serve with herb, whole wheat crackers, or hearty bread.

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RECIPE SUBMITTED BY

Cheri B

212

Fun events here at Zaar I have participated in: <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass. Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota.  I am known for takeing a recipe and change it to my own taste, but think a lot of us do this.  I have worked in food settings most of my life or else an office.  Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year ! <img src=http://www4.clustrmaps.com/stats/maps-no_clusters/www.recipezaar.com-member-628624-thumb.jpg alt=/ />

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