Salmon Vegetable Dip

2 cups salmon -- canned leftover cooked
8 ounces cream cheese -- softened
1 pound sour cream*
1 package Knorr vegetable soup mix
3 green onions -- chopped

* NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may be substituted for plain sour cream.

Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables, crackers, chips, and bread.

Attractively served in hollowed-out round loaf of dark bread.

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