"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Smoked Salmon Dip Recipe

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This recipe for Smoked Salmon Dip, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz can pitted ripe olives, drained
8 green onions cut into 2 inch pieces
1 can (14- 3/4 oz) pink salmon, drained, flaked with bones removed
2/3 cup mayonnaise
8 drops liquid smoke (optional)
Assorted crackers

Directions:
Directions:
Place olives and onions in a blender or food processor. Process for about 15 seconds. Add salmon, mayonnaise, and liquid smoke if desired, process until dip reaches desired consistency. Chill, and serve with crackers. Yield about 3 cups.

Personal Notes:
Personal Notes:
I made this for Jessie's and Tim graduation brunch, after they graduated from Carrol. It was very good.

 

 

 

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