How to make it

  • In food processor chop celery, green pepper, onion and parsley.
  • Add cream cheese in half inch chunks and process to mix well.
  • Add lemon juice, salt and dill weed; process to mix.
  • Transfer to a bowl, with fork, stir in salmon until well blended.
  • Cover and refrigerate for at least 2 hours before serving.
  • To serve , mound spread onto plate; garnish as desired.
  • Makes about 2 1/2 cups

Reviews & Comments 2

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    " It was excellent "
    eeks ate it and said...
    zena...I tried it on a toasted was awesome!! great for breakfast, almost like the old Lox and Creamcheese brkfsts of New York...very yummy.
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    " It was excellent "
    paprikamama ate it and said...
    this is a party spread for sure...Thanks
    Was this review helpful? Yes Flag

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