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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Dilled Smoked Salmon Spread |
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Serves: 3 Print this Recipe(1 cup each) 1 (8-ounce) package cream cheese, softened 1 pound smoked salmon, skinned and boned 1/4 cup chopped green onions (3 medium) 1 teaspoon chopped or 1/4 teaspoon dried dill weed 3/4 (8-ounce) package whipped cream cheese, softened (about 3/4 cup) 1/4 cup chopped nuts, toasted if desired Cracker or sliced vegetables, if desired Mix 8-ounce package cream cheese, the salmon, green onions and dill thoroughly. Shape mixture into ball or ring shape. Spread with whipped cream cheese. Sprinkle with nuts. Cover and refrigerate at least 2 hours until chilled. 1 tablespoon: Calories 35 (Calories from Fat 30); Fat 3g (Saturated 1g); Cholesterol 10mg; Sodium 95mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 2g. Do-Ahead Directions: Store tightly covered in refrigerator up to 2 weeks or in freezer up to 4 weeks. Thaw frozen spread covered in refrigerator about 8 hours. Serve with crackers. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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