SALMON DIP 
1 (15 1/2 oz.) can pink salmon, drained well
8 oz. cream cheese, softened
1 tbsp. lemon juice
2 tbsp. onion, finely chopped
1 tbsp. horseradish
1 tsp. liquid smoke

Drain salmon very well. Bones and skin may be used if desired. Using fork combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke until well blended. Refrigerate until needed. Let sit at room temperature about 5 minutes before serving to improve spreadability.

Use more or less onion, horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads. Serves 12-15.

recipe reviews
Salmon Dip
   #56895
 Rose (Idaho) says:
I thought this was an excellent recipe for those many times when I cannot afford expensive smoked salmon. And easy. It gives me that flavor I so love. I did use lite cream cheese and added 2 T lite mayonnaise to extend it a little and make it easieer to spread. I was actually a little leary of using the amount of liquid smoke that was in the recipe but it is just right. And I softened the cream cheese in the microwave (20-30 seconds at 80% power), which made mixing it very easy. I know I will be making this again and again.

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