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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Dad always smokes my salmon. But any GOOD market smoked salmon can be used, but try to find with the skin on as it is moister. Ingredients:
8 -10 ounces smoked salmon, skinned, deboned in flakes do not break it up to much mixing will do that |
2 (12 ounce) packages naufchel or philladelphia cream cheese |
1/2 cup mayonnaise |
1/2 cup sour cream |
3 tablespoons cream or 3 tablespoons milk |
5 stalks green onions, chopped fine |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 -2 teaspoon dried dill weed |
1 tablespoon lemon juice |
Directions:
1. Set out cream cheese to soften when soft place 2 - quart bowl.
2. Mix in mayonnaise,sour cream,(or use 1 cup mayo) and milk.
3. Stir with fork or hand mixer, scrape bowl often for even consistancy.
4. If not creamy enough add more cream or milk, this will depend on the moisture in salmon, dryer salmon will suck up the moisture in dip.
5. Add spices,lemon juice, and onion mix well taste and add more to your taste likes.
6. Add salmon mix until just mixed do not over mix.
7. Cover and refergerate 6-8 hours.
8. Serve with herb, whole wheat crackers, or hearty bread.
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