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Smoked Salmon Dip8 ounces cream cheese, softened Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly. Transfer to a serving bowl. Combine the chopped pecans and parsley and sprinkle over the top of the smoked salmon mixture. Serve with assorted crackers and endive spears. Makes 3 cups. Make-ahead directions: This recipe can be prepared up to 3 days ahead and chilled. Take it out of the refrigerator an hour or so before serving; it is best served at room temperature. Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture. Serve the salmon log with a knife or spreader and bread or crackers. More dips like the Smoked Salmon Dip recipe Smoked Salmon Tea Sandwich recipe Salmon Crepes Surprise me
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