Dorothy's Dip

Course : Dips
Serves: 1
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2 cups leftover salmon
2 teaspoons sweet hot mustard
1/2 cup mayonnaise
2 tablespoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon garlic salt -- to taste
1 teaspoon Tabasco sauce, to taste

Preparation / Directions:

Combine all ingredients, mixing with a fork. Chill. Hollow out a cannonball sourdough bread loaf, fill with dip, and place the rest of the bread around the cannonball to use for spreading dip.

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