Salmon Dip

Driving home from Easter services, I was looking for a quick and easy appetizer, using ingredients already in our pantry and refrigerator, to serve in case our company arrived before the lamb roast was done, and decided to give this one a try. I actually made two variations. The first was "as is" to serve with crackers. Next, I took some of that mixture and combined it with Mozarella and Parmesan cheese, along with chopped mushroom stems, to create some Stuffed Mushrooms. The boys were more interested in playing games upstairs while the roast finished cooking, but the adults devoured the mushrooms and enjoyed the crackers. Maybe we'll make this recipe again some day!

Salmon Dip

• 6 ounces cream cheese, softened
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
• 2 green onions, thinly sliced

Combine all ingredients and mix well. Chill for at least one hour. Serve with crackers and chopped vegetables.