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Recipes

Smoked Salmon Dip

Yield: 27 oz

 

Allergens

 

 

Ingredients

• 8 oz mayonnaise

• 8.5 oz sour cream

• 1 packet of Muriel’s Northwest Seafood Dip

• 1 tsp pepper

• 1 tsp minced garlic

• 10 oz smoked salmon, shredded

• QS salt

 

Instructions
1. Add all ingredients to a medium mixing bowl and stir to combine.

2. Cover with saran wrap and refrigerate overnight.

3. Taste test in morning, add more salt if needed. Dig in!