Smoked Salmon Spread

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

1. Drain salmon. Beat cream cheese with lemon juice, milk and dill weed.
2. Add green onions and salmon to cream cheese mixture.
3. Season with liquid smoke to taste.
4. Chill several hours before serving to allow flavors to blend. Serve with crackers or French bread rounds.