|
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
3 tablespoons minced green onions
1-1/2 tablespoons prepared horseradish
1-1/2 tablespoons snipped fresh dill
1 tablespoon lemon juice
1 teaspoon Creole seasoning
1 pouch (7.1 ounces) skinless and boneless pink salmon
1/3 cup minced sweet red pepper
fresh cut vegetables, crackers and/or toasted baguette slices
1. In a mixing bowl, beat cream cheese on medium speed until smooth.
2. Add sour cream, onions, horseradish, dill, lemon juice and Creole seasoning; mix just until blended.
3. Gently flake and fold in salmon and pepper.
4. Serve immediately with vegetables and crackers or cover and refrigerate up to 3 days.
Chill up to 3 days.
N/A
|
