Salmon Dip

Posted: Wednesday, December 08, 2004

"Your holiday party guests will love this dip. You can use either smoked salmon or canned, drained salmon."

1 pint drained salmon broken into pieces, or 2 cups finely chopped smoked salmon

8 ounces cream chees, softned

1/4 cup salsa

1/4 teaspoon ground cumin

1 teaspoon cilantro, chopped finely (or use dried)

Combine with a blender until relatively smooth. Add additional salsa to acheive desired consistency. Serve with tortilla chips, crackers or toasted bagette bread slices. A lovely garnish is a sprig of fresh cilantro.

From the kitchen of: Evy Gebhardt, Kasilof

Subscribe to Peninsula Clarion



Trending this week:


 
 

Peninsula Clarion © 2015. All Rights Reserved. | Contact Us