Smoked  Salmon  Dip

 

 

 

 

INGREDIENTS:

1 can (16 ounces) pitted ripe black olives, drained

  8 green onions, cut into 2 inch pieces

1 can (14 3/4 ounces) pink salmon, drained, flaked and bones removed

2/3 cup mayonnaise

8 drops Liquid Smoke (optional)

Assorted crackers

 

 


DIRECTIONS:

 

Place olives and onions in a blender or food processor.

Cover and process for about 15 seconds.

Add salmon, mayonnaise and Liquid Smoke if desired.

Process until dip reaches desired consistency.

 

Chill.

 

Serve with crackers.

 

 

Serves 3 cups

 

 

 

 

 

Creamy  Ranch  Dip

 

 

 

 

INGREDIENTS:

2 cups (16 ounces) sour cream

1 package (8 ounces) cream cheese, softened

2 envelopes ranch salad dressing mix

Fresh vegetables, crackers or chips

 

 

 

DIRECTIONS:

 

In a small bowl, beat the sour cream, cream cheese and ranch dressing mix

on medium speed until smooth.

 

Transfer to a serving bowl; refrigerate until serving.

 

Serve with vegetables, crackers or chips.

 

 

Serves 3 cups

 

 

 

 

 

Chive  Onion  Vegetable  Dip

 

 

 

 

INGREDIENTS:
 

3/4 cup ricotta cheese

3 tablespoons sour cream

1 tablespoon milk

1/4 teaspoon garlic salt

1/8 teaspoon salt

dash pepper

1 tablespoon chopped green onion

1 tablespoon minced chives

Assorted raw vegetables

 

 

 

DIRECTIONS:

 

In a blender, combine the first six ingredients; cover and process until smooth.

Stir in onion and chives.

 

Cover and refrigerate for at least 1 hour.

 

Serve with vegetables.

 

 

Serves 1 cup

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond