Smoked  Salmon  Dip






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





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.




Serve with crackers.



Serves 3 cups






Creamy  Ranch  Dip






2 cups (16 ounces) sour cream

1 package (8 ounces) cream cheese, softened

2 envelopes ranch salad dressing mix

Fresh vegetables, crackers or chips






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






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






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