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KosherEye.com

salmon dip pretzels all recipes

 

Ingredients

8 ounces cream cheese (parve or dairy)
1 6 1/2 oz. can salmon in water, drained well
2 tsps. dried flaked onion
1 tbsp. horseradish
1/2 tsp. lemon juice
1 tsp. dill
1/4 tsp. liquid smoke (optional)
1/4 cup crushed or chopped pecans

Directions

Combine in food processor until creamy
Spoon into bowl. . . Chill at least 6 hours.
Top with chopped or crushed pecans when serving
Serve with pretzels, crackers, chips, raw veggies

Notes

 Recipe: Kosher, appetizer, dairy or parve

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