Salmon Dip

Chefbuzzbuzz 8/8/2001 3:39 am

2 cups salmon, canned or leftover cooked
8 ounces cream cheese, softened
1 pound sour cream*
1 package Knorr Vegetable Soup Mix
3 green onions, chopped

* NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may be substituted for plain sour cream.

Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving.

Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread.