Wednesday, February 18, 2009

Smoked Salmon Dip

1 8 oz.package cream cheese, softened
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1 minced garlic clove
1/4 tsp onion powder
1/4 tsp seafood seasoning (I use Chef Paul Prudhommes Blackened Redfish Magic)
fresh ground black pepper
4 oz. smoked salmon or 6 oz. can smoked salmon, drained

(I didn't have any smoked salmon for the photo. The flavor isn't the same with non-smoked salmon.)
Mix together cream cheese, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, & pepper. Shred salmon and mix with other ingredients. Serve with a variety of crackers.

This is also good spread on a toasted bagel for breakfast, lunch, or a snack.

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