Smoked salmon artichoke dip

•      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 salt to taste

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.

Refigerate mixture four to six hours and serve with crackers, fresh bread, or veggies.

A tangy, flavorful dip that works well with crackers or fresh bread.
 
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