Salmon dip is so easy to make and so good.

Salmon DipWe love this dip with all kinds of crackers.  Great for snacking in front of the television and I can make a meal out of it.  Double the recipe if you are making for a crowd.  It keeps well in the refrigerator.  I love having this on hand if someone drops in to visit.

Salmon dip makes a great appetizer or even use it as a sandwich spread.

1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1/4 cup green onions, finely chopped (can use regular onions)
1 tablespoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon liquid smoke
3 to 4 drops hot sauce
3 tablespoons dried parsley (can use fresh)
1 (15  1/2 ounce) can salmon, drained and flaked (can remove skin and bone)
1/4 cup walnuts, chopped
Mix all ingredients with mixer except salmon and walnuts.  Add salmon and beat at low speed until well blended. Fold in walnuts with spoon.  Serve with your favorite crackers. Makes about 3 cups. Keeps well in fridge. Enjoy!
If you like this recipe, you might also like my recipe for Creamy Spinach Dip.
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  1. Very good! It’s definitely a “make again”! I did remove the skin and bones. I thought it might be a little salty but friends assured me it wasn’t. Yes, they tell me the truth5 stars

  2. I can’t tell you the amount of times I made this while living
    in Alaska. Even made it for my daughter’s wedding reception in a fish mold. Good recipe!

  3. I am enjoying your recipes that are so Kentucky and the appearance of Bybee pottery in your pictures. I became a collector while living close by and use it every day.

  4. what is liquid smoke, i am from Australia and never heard of it, it sounds like a chemical is it healthy to add to food.

    1. The Southern Lady says:

      It just gives food a smokey flavor. It is sold in grocery stores here.

    2. “Liquid smoke is a substance produced from smoke passed through a tube from a combustion chamber filled with select wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, aided by the addition of water. Liquid smoke is used for both food preservation and flavoring.” (Thanks Wikipedia) Good stuff, liquid smoke!

  5. BakedAlaskan says:

    This certainly sounds good and has a lot more delicious ingredients than most salmon dip recipes. I just happen to have some “fresh” salmon in the freezer that needs to ve cooked up. Maybe I’ll give this a try! Thanks for the recipe.

  6. Sounds wonderful. We are big fans of salmon since we lived in Alaska in the 80’s. This would go over big at our house. Thanks – have a great weekend.