Combine the cream cheese and mayonnaise.
Mix in the horseradish, dill weed and Worcestershire sauce.
Stir in the salmon, bell pepper and green onion.
Place the mixture in 8-inch or 9-inch pie plate.
Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
Note: This dip could easily be made and served in the crock pot.
Place salmon, chick peas, onion and lemon juice in bowl of food processor.
Process until smooth.
Slowly add milk or water until desired consistency is reached.
Stir in dill and put into a serving dish.
*Note: It is better to let this dip stand for at least an hour before serving to allow the flavours to blend.
Mix all ingredients together until you get a smooth consistency, then take off your clothes and stand on your head while chanting \"salmon, salmon, salmon, Oi, Oi, Oi\".
This will ensure that your dip is the right consistency.
Pour lomi salmon in large bowl (large for
In a bowl, mix salmon, mayo, sour cream, Worcestershire sauce, liquid smoke, green onions and parmesan cheese. Stir well and pour into a small casserole dish. Sprinkle with toasted almonds.
Bake in a 375F oven for 30 minutes.
If you choose to, squeeze lemon juice over dip or serve wedges as a decorative garnish. If you really like the taste of lemon, use half of the lemon for the juice on the dip and cut the other half into wedges to place around the top of the dip.
Serve with your favourite crackers, veggies or small toasts.
Flake salmon and mix gently in a bowl with sour cream. Add half of parsley, garlic, lemon juice, and Tabasco, and season to taste. Chill until ready to serve.
Serve sprinkled with remaining parsley and black olives, if using, along with lemon wedges, melba toast and crisp lebanese bread.
Combine salmon, ricotta, lemon juice, lemon zest, dill and garlic in a food processor and process until smooth. Season then transfer to a serving bowl and serve with grissini on the side.
Drain salmon; reserve 2 tablespoons salmon liquid.
Flake salmon and set aside.
Combine and blend cream cheese, salmon liquid, lemon juice, horseradish and liquid smoke.
Fold in salmon and green onions.
Refrigerate until chilled to allow flavors to meld.
Makes about 3 cups.
Drain and flake salmon, removing skin and bones.
Combine all ingredients.
Blend thoroughly.
Chill.
Serve with crackers as a spread or thin with milk and serve with chips as dip.
Blend all items in blender, starting with cheese, then vinegar, Worcestershire sauce and oil from salmon.
Add all other ingredients.
Dip may be thinned with water or more mayonnaise. Serve either as dip or spread.
First fillet salmon, and then skin salmon very carefully, with a sharp
Drain salmon and mix all ingredients in a food processor. Scrape into a small bowl and serve with crackers or Melba toast. Can be used as a spread or a dip.
Combine cheeses, yogurt and hot sauce in food processor and process until smooth.
Fold in the smoked salmon. A teaspoon or more skim milk can always be used to thin the cheese if necessary. This can be a vegetable or cracker dip.
In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice. Transfer mixture to medium mixing bowl; stir in dill. Season to taste with salt and pepper. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 3 days.).
Peel deseed and dice 1 cucumber.
Place cream cheese, sour cream, lemon rind and lemon juice in a bowl and stir until smooth and then add dill, capers, diced cucumber and salmon and stir gently to combine and cover with plastic wrap and refrigerate for 30 minutes for flavours to develop.
Meanwhile, cut remain cucumbers in half and thickly slice diagonally.
Serve dip with radish, celery, sliced cucumber, carrot and crackers (if you can leave the stalk/leaves on the radishes and carrots it makes for an attractive presentation.
Warm cream cheese in the microwave until slightly runny.
Mix cream cheese with chopped smoked salmon until combined.
Stir in tobasco, sour cream and mayonnaise until smoothly combined.
Stir in garlic and green onions.
Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!
Blend the cream cheese, juice of salmon, mayonnaise, sour cream and onion salt well.
Add salmon; blend well.
Serve with vegetables, crackers or potato chips.
Combine salmon, onion, cream cheese, lemon juice, pepper, milk and scallions in food processor.
Process until smooth.
Gently fold in 2 teaspoons caviar.
Cover and refrigerate for at least 2 hours.
(I put it in a mold.) May be prepared 2 days before serving.
Garnish with 1 teaspoon caviar and scallion greens. Serve with crackers.
Remove bones and skin from salmon.
Place salmon on shallow platter.
Break up into chunky pieces.
Combine remaining ingredients.
Pour over salmon.
Serve with crackers.
Makes 4 cups.
Place drained salmon on a plate. Clean off all skin and dark spots on salmon. Break into small pieces. In a bowl, beat cream cheese with milk until smooth. Add mayonnaise and liquid smoke and beat again until smooth. Add salmon and beat until well blended. Place in container and store in refrigerator to season. Use with chips or crackers.