Smoked Salmon Dip Recipe

4 1 1
Smoked Salmon Dip Recipe
Smoked Salmon Dip Recipe photo by Taste of Home
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Smoked Salmon Dip Recipe

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4 1 1
Publisher Photo
Salmon is practically a way of life here in the Pacific Northwest. My husband can make a meal of this dip. It's great for holiday parties.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (16 ounces) pitted ripe olives, drained
  • 8 green onions, cut into 2-inch pieces
  • 1 can (14-3/4 ounces) pink salmon, drained, flaked and bones removed
  • 2/3 cup mayonnaise
  • 8 drops Liquid Smoke, optional
  • Assorted crackers

Directions

Place olives and onions in a blender or food processor; cover and process for about 15 seconds. Add salmon, mayonnaise and Liquid Smoke if desired; process until dip reaches desired consistency. Chill. Serve with crackers. Yield: about 3 cups.
Originally published as Smoked Salmon Dip in Country Extra January 1997, p49

Nutritional Facts

2 tablespoons: 86 calories, 8g fat (1g saturated fat), 8mg cholesterol, 285mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 1 can (16 ounces) pitted ripe olives, drained
  • 8 green onions, cut into 2-inch pieces
  • 1 can (14-3/4 ounces) pink salmon, drained, flaked and bones removed
  • 2/3 cup mayonnaise
  • 8 drops Liquid Smoke, optional
  • Assorted crackers
  1. Place olives and onions in a blender or food processor; cover and process for about 15 seconds. Add salmon, mayonnaise and Liquid Smoke if desired; process until dip reaches desired consistency. Chill. Serve with crackers. Yield: about 3 cups.
Originally published as Smoked Salmon Dip in Country Extra January 1997, p49

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MariGaye User ID: 5627986 40732
Reviewed Nov. 23, 2010

"This was a tasty recipe, although I did not use the liquid smoke. I think that would make the dip even more tasty."

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