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

Salmon Dip printer friendly version located here. (Just the recipe. Nothing else.)
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