Salmon Dip
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INGREDIENTS 1 can Cream of Mushroom soup
6 to 8-ounces cream cheese
Softened gelatin
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped parsley
1/2 cup chopped green onions
1/2 cup chopped celery
4 squeezes fresh lemon juice
2 to 3 shakes of Tabasco sauce
1 teaspoon dill weed
1 can smoked or baked salmonCombine Cream of Mushroom soup, cream cheese, and softened gelatin in sauce pan. Heat until well blended and mixed. Let cool.
Add remaining ingredients. Put mixture into gelatin mold. Let sit overnight. Remove from mold and garnish with fresh parsley. Serve with crackers or hunks of hearty bread.