Mary Anne's Smoky Salmon Cream Cheese Spread

2 packages (8 ounces each) cream cheese, softened

1 Tablespoon lemon juice

1 Tablespoon whole or low-fat milk

1 1/2 teaspoons dill weed

1 can (14.75 oz.) traditional pack Alaska salmon, drained and chunked


2 cans (7.5 oz. each) traditional Alaskan salmon, drained and chunked

8 to 10 ounces skinless, boneless salmon (can or pouch)*

1/4 cup thinly sliced green onions

3-4 drops natural hickory liquid smoke

Crackers or sliced French or Italian bread rounds, toasted

  • Place the softened cream cheese, lemon juice, milk and dill weed in your mixer bowl and beat until light and fluffy. Add the salmon and green onions and beat until thoroughly combined. Add the liquid smoke to taste. Chill several hours in the refrigerator before serving to allow flavors to blend and become BFF's.
  • To serve, spread on crackers or toasted French or Italian bread rounds (crostini). Makes 24 servings. Refrigerate leftovers.

    *Note: If you buy two large pouches and one small pouch of the salmon, you will have the correct amount needed for this recipe. Plus, you won't have to worry about removing the bone found in the canned salmon. The bone, etc. present in the canned salmon isn't really a problem to remove, but it's one less step you won't have to deal with if you buy the salmon in the pouches.