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, dried1/4 cup green onions, thinly-sliced3 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. ...

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