YIELD: 25 servings (3-1/2 cups)
2 cans skinless, boneless pink salmon (6 oz. cans each)
16 oz. cream cheese (regular, low-fat or fat-free)
3 Tbsps. lemon juice
3 Tbsps. milk (regular, low-fat or fat-free)
1-1/2 tsp. dill weed, dried
1/4 cup green onions, thinly-sliced
3 to 4 dropsliquid smoke
as needed French bread rounds or crackers
- Drain salmon. Beat cream cheese with lemon juice, milk and dill weed.
- Add green onions and salmon to cream cheese mixture.
- Season with liquid smoke to taste.
- Chill several hours before serving to allow flavors to blend. Serve with crackers or French bread rounds.