"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
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