Horseradish Dip

Course : Dips
Serves: 6
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1 can Pink Salmon -- 15 1/2 ounces
8 ounces cream cheese -- softened
1/4 cup dairy sour cream
1/4 cup horseradish
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 bunch crisp romaine lettuce
1 teaspoon paprika
1 package crackers
1 bunch celery sticks

Preparation / Directions:

Drain salmon. Remove skin, if desired. Mash bones. Beat cream cheese, sour cream, horseradish, salt and garlic powder until smooth. Beat in salmon and bones until blended. Arrange romaine lettuce in a bowl. Spoon in salmon mixture. Sprinkle with paprika. Server with crackers and celery sticks.


Nutritional Information:

153 Calories (kcal); 14g Total Fat; (79% calories from fat); 6g Protein; 2g Carbohydrate; 49mg Cholesterol; 310mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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