|
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)
|