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A tangy, flavorful dip that works well with crackers or fresh bread.
2 cups cooked Salmon, flaked and boned
1 6 oz jar of marinated artichokes, drained
8 oz cream cheese, softened
8 oz sour cream
2 tsp. dill
2 tsp. Cajun seasoning
2 tbsp. Mrs. Dash Salad Dressing mix
1 tsp. Worcestershire sauce
1 tsp. mild hot sauce (to taste)
1 tsp. spicy mustard
2 tbsp. lemon juice
1/4 tsp.
Mix together the softened cream cheese and sour cream.
Add remaining ingredients, except Salmon, and stir until well-mixed.
Add Salmon, and fold together carefully to keep fish flakes solid.
Press plastic wrap tightly unto top of dip to protect from air.
Refrigerate mixture four to six hours and serve with crackers, fresh bread, or veggies.
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