Description
A recipe for Smoked Salmon Spread

Ingredients

• 2 packages (8 ounces each) light cream cheese
  
• 3 tablespoons lemon juice
  
• 3 tablespoons lowfat milk
  
• 1 1/2 teaspoons dill weed
  
• 1 pouch (7.1 ounces) Chicken of the Sea Skinless & Boneless Pink Salmon*
  
• 1/4 cup thinly sliced green onion
  
• 3 to 4 drops natural hickory liquid smoke
  
• Crackers or French bread rounds

Preparation
Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in salmon and green onion until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds.

Nutrition
no information available

Serves
Makes 25 servings, about 3 1/2 cups.

Variations
*Use approximately 2 six-ounce cans, drained, instead of 1 pouch if desired.