(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 lb. smoked whitefish (skinned, boned and flaked)
2 TBSP finely chopped green onions
1 TBSP chopped fresh dill weed
1 tsp. lemon juice
1/4 tsp. pepper
In a bowl add cream cheese, chopped green onions, chopped dill, lemon juice and pepper--mix until smooth. Add flaked fish--stir until mixed. Serve on crackers.
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