Smoked Salmon Dip
|Smoked salmon||6 Ounce, thinly sliced|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounces Each)|
|Milk||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|Assorted fresh vegetable dippers||2 Cup (32 tbs) (Such As Steamed Asparagus Spears, Pea Pods, Broccoli Flowerets, And Brussels Sprouts And Raw Cucumber Slices And Mushrooms)|
Finely chop salmon.
In a small mixing bowl stir together salmon, cheese, milk, lemon juice, horseradish, and pepper.
Transfer to a 2-cup freezer container.
Seal, label, and freeze.
To serve, thaw the container of frozen dip for 24 hours in the refrigerator.
Stir dip; spoon into a small serving bowl.
Garnish with a salmon rose and dill, if desired.
Arrange vegetables on a serving platter.