Salmon Dip for Flatlanders by Jacob Betts
4-quart jars of smoked salmon, red/king, maybe silver and sometimes pink.
8 oz cream cheese
12 oz sour cream
½ bottle of tiger sauce
4 whole dill pickles – chopped
¾ onion – diced
1 Tb Worcestershire sauce
A dusting of old bay seasoning
1 1/2 Tb dill seasoning
Johnny’s Seasoning salt to taste
Mix in a bowl and eat with crackers.