1 env. unflavored gelatin
1 c. milk
1 (16 oz.) can salmon, drained and flaked
1 c. sour cream
1/3 c. Grey Poupon Dijon Mustard
1 env. Good Seasons Italian salad dressing
2 tbsp. dill weed
2 tsp. lemon juice

Combine gelatin and milk. Cook and stir over low heat until dissolved.

Add remaining ingredients in food processor. Process until smooth. With processor running, pour in gelatin mixture. Pour into 3 cup mold and chill until firm. Serve with crackers.