Smoky salmon dip
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6¾ | ounce | Smoked salmon; well-drained |
| 8 | ounces | Neufchatel cheese |
| 2 | tablespoons | Nonfat Italian salad dressing |
| 1¼ | tablespoon | Lemon juice |
| 2 | tablespoons | Tomato juice |
| ½ | teaspoon | Onion juice |
| 1 | tablespoon | Onion soup mix |
| 2 | tablespoons | Bacon bits |
Directions
Soften cheese. Place fish in drainer, pour water over, and let drain well to remove some of salt, Place fish and softened cheese in blender in alternate layers. Add seasonings and blend Chill and serve with fresh crisp vegetables crackers. Or chips. Yield: 2 cups >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: DR. PAULA HOWAT. R. D. L.D. Louisiana State University Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@...> on Oct 21, 1997
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