Dhahran Theatre Group Cookbook, 1993


1 Can (151/2 oz.) salmon
1 Package (8 oz.) cream cheese, softened
2 Tablespoons green onions, chopped
1 Tablespoon lemon juice
1/2 Teaspoon salt
1/8 Teaspoon pepper
1/8 Teaspoon dill
2 Tablespoons capers


Blend everything except capers until smooth. Spoon into bowl. Stir in capers. Cover and refrigerate until well chilled - approximately 2 hours. Serve with crackers.

Donna Peterson