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Smoked Salmon Dip

Ingredients

  • 2 cups crumbled Connemara Smokehouse smoked salmon
  • 1 cup sour cream
  • Garlic salt to taste
  • Dill to taste
  • Chips, crackers, or flatbread

Mix first 4 ingredients together.
Refrigerate for 1 hour.
Serve with chips.
Makes 2 cups.

This entry was posted on Thursday, July 10th, 2008 at 4:35 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.