(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 4oz. package smoked salmon
1/2 cup Breakstone's sour cream
1/4 cup chopped red onions
1 TBSP dill weed
good quality crackers
Drain the salmon, then chop the salmon into very small pieces. Spread the softened cream cheese in the bottom of a 9" glass pie plate. Spread the sour cream evenly over the cream cheese. Sprinkle the chopped salmon over the sour cream. Sprinkle the onions and dill weed over the top. Cover and refrigerate until cold. Serve with good quality crackers.
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