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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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MMMMM. This one's hard to quit eating. It has a tuna salad texture You could even make patty melts or grilled cheese with this dip like you would put tuna salad with toasted bread and cheese. This will sound strange, but I threw in a couple splashes of DILL PICKLE JUICE when I made this and thought it added just the right tang. This makes a great lunch. Cook time excludes chill time, but I skipped that step completely because I figured it can chill later if it ever makes it back to the fridge. Ingredients:
16 ounces ripe olives, pitted and drained |
8 green onions, cut into 2-inch pieces |
14 3/4 ounces pink salmon (drained, flaked, and bones removed) |
2/3 cup mayonnaise |
8 drops liquid smoke |
assorted cracker |
Directions:
1. Place olives and onions in a blender or food processor.
2. Cover and process for about 15 seconds or until finely chopped.
3. Add the salmon, mayonnaise, and Liquid Smoke.
4. Cover and process until dip reaches desired consistency.
5. Cover and refrigerate until ready to serve.
6. Serve with crackers.
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