Dilled Salmon Dip



Makes about 2 cups (500 ml).

  • 1 can CAMPBELL'S condensed Cream of Celery or Cream of Chicken Soup

  • 1/4 cup (50 ml) mayonnaise or sour cream

  • 2 tbsp (30 ml) prepared horseradish

  • 1 tbsp (15 ml) chopped fresh dill or 1 tsp (5 ml) dried dill weed, crushed

  • 1/8 tsp (0,5 ml) pepper

  • 1 can (71/2 oz) ( 215g) salmon, drained and flaked

  • Fresh chopped dill and dill sprig for garnish

  1. In medium bowl, combine soup, mayonnaise, horseradish, chopped dill and pepper. Add salmon; mix lightly. Cover; refrigerate 15 minutes.

  2. To serve: Garnish dip with additional dill, if desired. Serve with assorted cut-up vegetables and party rye bread for dipping.

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