Smoked Salmon Spread

Prep: 20 minutes*    Cook Time: 20 minutes

Ingredients

From Artiko:

At Your Local Supermarket:
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 cup smoked Cheddar cold pack cheese product* (1/3 of a 12-oz. crock)
  • 1/2 cup dairy sour cream
  • 1 tsp. Worcestershire sauce
  • 1/3 cup sliced green onion
  • 1/3 cup chopped red or green bell pepper
  • 1 cup (about 4.5 oz.) hot-smoked salmon, skinned and chopped
Instructions
  1. Allow cheese to stand at room temperature for 30 minutes. Preheat oven to 350ºF. Beat cheeses, sour cream and Worcestershire sauce until smooth. Stir in smoked salmon, green onion, pepper and dill weed.
  2. Spoon into an 8- or 9-inch quiche dish or pie plate. Bake for 20 minutes or until heated through. Transfer dip to serving dish, if desired. Garnish with additional sour cream, green onion and red pepper. Serve with bagel chips or crackers.
*Or substitute 4 oz. smoked Cheddar cheese, shredded (1 cup).
Serves 12
Recipe Note: Refrigerate in a plastic bag and use within a few days. There are several ways to store dill weed for future use. Freeze the leaves alone, or in water or oil, or immerse the dill weed in a container of white wine vinegar.
Per Serving: 137calories, 2g carbohydrate, 6g protein, 12g fat, 0g fiber, 40mg cholesterol, 349mb sodium