Salmon & Dill Dip - cooking recipe

Ingredients

200 g light cream cheese
2 tablespoons light sour cream (heaped)
210 g pink salmon (drained, skin and bones removed)
2 dill pickles (finely chopped)
2 teaspoons fresh dill (finely chopped)
salt and pepper

Preparation

Combine cream cheese and sour cream in a bowl.
Fold in remaining ingredients and season to with salt and pepper to taste.
Suggested you serve with toasted crusty bread and or crackers, also think fresh crunchy vegetables would go well too.