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PEPPERCORN SALMON DIP

1/4 cup Philadelphia Fat Free Cream Cheese, softened
1/4 cup Kraft Peppercorn Ranch Dressing
1 (6 oz) can boneless skinless pink salmon, drained, flaked*
1/2 of a medium green pepper, finely chopped
1/4 of a medium red onion, finely chopped
1 or 2 cloves fresh garlic, minced (optional)

Beat cream cheese and dressing in medium bowl until well blended.

Add remaining ingredients; mix well. Cover. Refrigerate at least 1 hour to allow flavors to blend.

Serve with Wheat Thins Snack Crackers.

*Substitute 1 cup flaked cooked salmon for the canned salmon

Makes: 12 servings (2 Tbsp each)

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Betsy at Recipelink.com - 7-22-2005
 
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Fran, Maine - 7-22-2005
 
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Gladys/PR - 7-22-2005
 
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Gladys/PR - 7-22-2005
 
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Gladys/PR - 7-22-2005
 
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Micha in AZ - 7-22-2005
 
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Linda, Everett WA - 7-22-2005
 
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Nikki Richards, Atlanta, Ga - 7-22-2005
 
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Nikki A. Richards, Atlanta Ga - 7-22-2005
 
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Nikki A. Richards, Atlanta Ga - 7-22-2005
 
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Nikki A. Richards, Atlanta Ga - 7-22-2005
 
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