Salmon & Dill Dip

Submitted by I'mPat

"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: 10mins
• Ingredients: 6
• Yields: 2 cups
• Serves: 20-24

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.

Reviews

[flower7]

This was very tasty! Used one 5 oz pouch of salmon (no draining & no skin or bones to deal with!) and about 2 Tbsp dill pickle relish (drained). Thought about adding green onion but decided not to - might try that next time though. I used this as a sandwich spread and it was great with a little lettuce & shredded carrot. Thanks for the recipe!

 

[Engrossed]

This was a TASTY dip. I used neufchatel, regular sour cream and dill pickle relish. I had to use dry dill and think fresh would have been better. I added 1/4 cup of minced red onion. We enjoyed this with fresh baked bread, crackers and crudites. Thanks for inviting Freddy Cat by for a visit!