Seattle salmon dip
Serves 10
| 1 | piece smoked salmon (8 ounces), cut into 1/2-inch pieces |
| 1 | tub (8 ounces) whipped cream cheese with salmon |
| 1 | package (3 ounces) cream cheese, softened |
| 1 | teaspoon confectioners' sugar |
1. In a large bowl, stir together smoked salmon, cream cheeses, and sugar.
2. Cover and chill in the refrigerator for at least an hour and up to 2 days.
3. Serve with rice crackers.Adapted from Rulla Tamimi 