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cream cheese mayonnaise horseradish dill weed Worcestershire sauce boneless skinless salmon red bell pepper green onion
Viewed: 9 - Published at: 9 years agoIngredients
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon dill weed
- 1 teaspoon Worcestershire sauce
- 1 (6 ounce) can boneless skinless salmon, drained
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onion
Method
- 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.
