Salmon Dip - cooking recipe

Ingredients

2 (6 1/2 oz.) cans pink salmon, drained
2 c. (16 oz.) dairy sour cream
1/3 c. chili sauce
1 (1 1/4 oz.) envelope dry onion soup mix

Preparation

Place salmon in medium mixing bowl.
Add sour cream, chili sauce and soup mix.
Stir until well blended.
Cover.
Refrigerate at least 3 hours; stir.
Garnish with red pepper star and green herb.
Serve with crackers or fresh vegetables.
Yields 3 1/2 cups.