For some reason, I picture you in a purple "fairy dress" with a magic wand that sprinkles joy and laughter with every wave...
Tis more like a black suit of heavy armor with a claymore and a battle cry "die spammer die"...
For some reason, I picture you in a purple "fairy dress" with a magic wand that sprinkles joy and laughter with every wave...
CharlieD said:oops, I meant to say Dips.
Because of your sweet nature.
For some reason, I picture you in a purple "fairy dress" with a magic wand that sprinkles joy and laughter with every wave...
Tis more like a black suit of heavy armor with a claymore and a battle cry "die spammer die"...
ROFL!!!!
I think Frank is the closest!
Do you have a favorite dip recipe for about 3/4 pound of hot smoked salmon, Charlie?
Whiskadoodle said:We should all be so lucky to have PF work in our office
This is a Smoked Salmon Spread I have made using Hot smoked Salmon. I got the recipe from Sunset Cookbook Classics. It's been modified, and no longer have the original.
Smoked Salmon Spread or Dip
1 package cream cheese (8-oz.) -- room temperature
1/3 cup smoked salmon or lox (about 3-oz.) -- chopped ( I use more)
1/4 cup sour cream
1 tablespoon lime juice
1 tsp Worcestershire sauce
few shakes Tabasco sauce
1 tablespoon onion -- minced ( I use green onions + tops)
3 tablespoons chopped fresh dill or 2 tsp. dill weed
Dill sprigs -- (opt.)
Beat cream cheese, salmon, sour cream, lime juice, Worcestershire, Tabasco and onion until well blended and fluffy. Mix in chopped dill. Transfer to a small bowl. If made ahead, cover and refrigerate for up to 3 days. Serve at room temperature. To make dip consistency add more sour cream.
If desired, garnish with dill sprigs.
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Another Dip I make is to combine one package dry Ranch dressing to one carton sour cream. Fold in snipped parsley ( Lots, I like parsely), Snipped green onion tops only, and snipped fresh dill to taste. Then add as much crumbled hot smoked salmon as you like. I have used cold smoked salmon doing this too, but it isn't as smooth.