Smoked Salmon Artichoke Dip
geocities individual

(dip, salmon, artichoke, cream cheese, sour cream)

Smoked Salmon Artichoke Dip
Smoked Salmon Artichoke Dip

Yield: 5 Cups


2 C smoked salmon, flaked
     and boned
6 oz marinated artichokes, drained
8 oz cream cheese, softened
8 oz sour cream
2 tsp dill
2 tsp Cajun seasoning
2 Tbsp Mrs. Dash Seasoning
1 tsp Worcestershire sauce
1 tsp mild hot sauce (to taste)
1 tsp spicy mustard
1 Tbsp horseradish


  1. Mix together the cream cheese and sour cream. Add remaining ingredients, except the salmon. Stir until well mixed.
  2. Add salmon and fold carefully to keep fish flakes solid.
  3. Press plastic wram tightly onto top of dip to protect from air.
  4. Refigerate mixture four to six hours and serve with crackers, toasted baguettes, or veggies.