Smoky Salmon Spread or Dip -- Quad-Cities Online Recipe Book
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Smoky Salmon Spread or Dip

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Ingredients

1 can (7-1/4 ounces) Alaska salmon, break up large pieces
1 package (8 ounces) cream cheese, at room temperature
5 teaspoons lemon juice
5 teaspoons milk
3/4 teaspoon dillweed
2 tablespoons finely chopped green onion
2 drops hickory smoke liquid, or more if desired for taste

Instructions

Drain and flake salmon. Beat together cream cheese, lemon juice, milk, and dillweed until fluffy. Mix in salmon and onions and season with the liquid smoke to taste. Cover and chill for several hours before serving. Serve with your favorite crackers or chips.

Vivian Otten
Davenport



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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