Salmon Dip - cooking recipe

Ingredients

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

Preparation

Stir well to blend.
Cover and refrigerate at least 3 to 4 hours.
Garnish with red peppers and serve with an assortment of crackers.