1 (8 oz.) pkg. cream cheese (at room temperature)
1/4 cup milk
1-2 green onions (white part and 3-inches of green), thinly sliced
1 tsp. fresh lemon juice
1 cup shredded cheddar cheese
4 oz. smoked salmon, gently shredded
1/2 cup chopped nuts, toasted

Gently mix cream cheese and milk in mixing bowl. Stir in sliced onion and lemon juice. Gently fold in shredded cheese and smoked salmon.

Note: Do not over mix. The shreds of salmon should remain whole.

Stir into a ball shape, drop onto waxed paper covered in chopped nuts. Roll until evenly covered.

Chill in refrigerator for 3 to 4 hours or overnight.

Serve with crackers or snack bread.

Submitted by: Kathryn Roberts