Saturday, February 2, 2013

Dilly Salmon Dip/Spread

3.75 oz can of water-packed salmon, drained and flaked
3 oz cream cheese ( I think I used half a regular one, so maybe 4oz.)
Mayonnaise (didn't measure, use enough to get to desired consistency)
1 tsp. dried dill weed
Worchestershire (maybe a 1/4 -1/2 tsp.)
1 tsp. Vinegar
1/4 tsp. salt
Fresh ground pepper
1/2 tsp pickle juice
Lemon juice (maybe 1/2 tsp.)

Blend it all up and refrigerate. Really can't go wrong with this. Add your favorite flavors. 

1 comment:

  1. Just made this today and it was DELICIOUS! Great recipe Tanja!

    Karen Lehto