Red Salmon Dip

This elegant appetizer is really more of a spread than a dip. It definitely gets compliments. A word of advice: Spring for the red sockeye salmon rather than the pink. Yes, it costs almost twice as much, but it's more than twice as good.

  • One 14-3/4 ounce can of red sockeye salmon
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup very finely chopped onion
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • dash of Tabasco sauce
  • dash of garlic powder
  • vegetable cooking spray (if using a mold)
  • sliced almonds (optional)
  1. Combine all ingredients and mix well. Not difficult, but requires a good bit of stirring.
  2. Shape into a loaf or pack into a serving dish or mold sprayed with vegetable cooking spray.
  3. Chill for 3 to 4 hours or overnight.
  4. May be coated with sliced almonds.
  5. Serve with crackers, party bread or crisp vegetables.

Ready in: 3 Hrs 15 Min

Recipe editor Patricia Mitchell