{"id":625,"date":"2023-11-18T07:24:39","date_gmt":"2023-11-18T12:24:39","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=625"},"modified":"2023-11-18T07:24:39","modified_gmt":"2023-11-18T12:24:39","slug":"special-smoked-salmon-dip","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=625","title":{"rendered":"Special Smoked Salmon Dip"},"content":{"rendered":"
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2 (15 1\/2 oz.) cans pink salmon, drained well
16 oz. cream cheese, softened
2 tbsp. lemon juice
4 tbsp. green onion, finely chopped
2 tbsp. horseradish (more or less to taste)
1 tbsp. dried dill weed (additional to dust over top)
2 tsp. liquid smoke<\/p>\n\n\n\n

Drain salmon very well. Remove bones and skin. Using a hand mixer on low, combine all ingredients until well blended. Place in serving bowl and dust with additional dill weed. Cover and refrigerate until ready to serve. Remove from refrigerator and allow to sit at room temperature about 5 minutes before serving to ease spreading.<\/p>\n\n\n\n

Serve with crackers. .<\/p>\n

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2 (15 1\/2 oz.) cans pink salmon, drained well16 oz. cream cheese, softened2 tbsp. lemon juice4 tbsp. green onion, finely chopped2 tbsp. horseradish (more or less to taste)1 tbsp. dried dill weed (additional to dust over top)2 tsp. liquid smoke Drain salmon very well. Remove bones and skin. Using a … Continue reading Special Smoked Salmon Dip<\/span> →<\/span><\/a><\/p>\n

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