Salmon & Dill Dip

From Australian Table Magazine November 2007 submitted by reader Deidre Ryder - sounds delish. Servings are a guesstimate on 2 cup yield. Since making yes you get about 2 cups and have found red salmon gives a slightly richer more salmony taste.

• Ready In: 10 mins
• Serves: 20-24
• Yields: 2 cups

Ingredients

• 200  g light cream cheese
• 2  tablespoons light sour cream (heaped)
• 210  g pink salmon (drained, skin and bones removed)
• 2  dill pickles (finely chopped)
• 2  teaspoons fresh dill (finely chopped)
•  salt and pepper

Directions

1. Combine cream cheese and sour cream in a bowl.
2. Fold in remaining ingredients and season to with salt and pepper to taste.
3. Suggested you serve with toasted crusty bread and or crackers, also think fresh crunchy vegetables would go well too.