A nice change from smoked salmon dip.
Ingredients:
- 12 oz smoked trout
- 8 oz cream cheese
- 2 Tab lemon juice
- 2 tsp onion, grated 1 tsp Worcestershire sauce
- ½ tsp salt (or less)
- 1 clove garlic, minced
- ¼ tsp dill weed
- 1 dash red pepper sauce
- fresh dill
- sprigs crackers (plain, like water crackers)
Directions:
- Place ingredients in food processor and blend until creamy.
- Put in a bowl lined with plastic wrap (or spray mold with non stick spray).
- Refrigerate until well chilled.
- Unmold and garnish with dill sprigs
- Serve with crackers.
Serves: 2 cups
Source: West of the Rockies, Recipes From Campfire to Candlelight – Junior Service League of Grand Junction, Colorado
