 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
Equally tasty with lo-fat or fat-free products! Serve with crackers or sourdough bread cubes, for dipping. From the local paper. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup mayonnaise |
1 tablespoon prepared horseradish |
1 teaspoon dill weed |
1 teaspoon worcestershire sauce |
1 (6 ounce) can boneless skinless salmon, drained |
1/4 cup chopped red bell pepper |
1/4 cup chopped green onion |
Directions:
1. Combine the cream cheese and mayonnaise.
2. Mix in the horseradish, dill weed and Worcestershire sauce.
3. Stir in the salmon, bell pepper and green onion.
4. Place the mixture in 8-inch or 9-inch pie plate.
5. Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
6. Note: This dip could easily be made and served in the crock pot.
|
|