Smoked Salmon Artichoke Dipgeocities individual
(dip, salmon, artichoke, cream cheese, sour cream)
Yield: 5 Cups
2 C smoked salmon, flaked
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
- Mix together the cream cheese and sour cream. Add remaining ingredients, except the salmon. Stir until well mixed.
- Add salmon and fold carefully to keep fish flakes solid.
- Press plastic wram tightly onto top of dip to protect from air.
- Refigerate mixture four to six hours and serve with crackers, toasted baguettes, or veggies.