Salmon Spreadable Dip


  • 2 cans, (6-ounces each) skinless, boneless pink salmon, drained or
  • 1-1/2 cups cooked boneless salmon
  • 8-ounces cream cheese softened
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon each: liquid smoke and salt
  • Freshly cracked black pepper
  • Toast or cocktail bread
  1. In a medium bowl, whip salmon, cream cheese, mustard, liquid smoke and salt with an electric hand mixer.
  2. Transfer to a serving bowl, and garnish with black pepper.
  3. Refrigerate overnight.


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