Ingredients
3 ounces reduced-fat cream cheese1-1/2 teaspoons lemon juice1 pouch (6 ounces) boneless skinless pink salmon2 tablespoons finely chopped onion1/2 teaspoon prepared horseradish1/4 teaspoon Liquid SmokeAssorted crackers
Preparation
In a small bowl, beat cream cheese and lemon juice until fluffy. Stir in the salmon, onion, horseradish and Liquid Smoke until blended. Cover and refrigerate for at least 2 hours. Serve with crackers. Refrigerate leftovers.
