Salmon Dip for Flatlanders by Jacob Betts

 In Recipe


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.