Smoky salmon dip

Yield: 8 Servings

Measure 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

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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