MI Coop Kitchen

Dan’s Super-Dooper Salmon Dip

Recipe by
Great Lakes Energy Cooperative  
10-15 minutes

2 pounds cooked salmon, chopped (or use canned, drained)
24 ounces cream cheese, softened
2 tablespoons mayonnaise
zest of lemon
2 tablespoons lemon juice
2 tablespoons horseradish sauce

Cook salmon. In a medium bowl, add the cream cheese, mayonnaise, lemon zest, lemon juice and horseradish sauce. Stir very well until combined. Fold in the fish and stir to combine. Serve immediately. This recipe makes about 4 cups dip. Adjust recipe accordingly for smaller serving sizes. Enjoy!

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