A tangy, flavorful dip that works well with crackers or fresh bread.
2 cups cooked Salmon, flaked and boned
1 x 6 ounce jar of marinated artichokes, drained
8 ounces cream cheese, softened
8 ounces sour cream
2 teaspoons dill
2 teaspoons Cajun seasoning
2 tablespoons Mrs. Dash Salad Dressing mix
1 teaspoon Worcestershire sauce
1 teaspoon mild hot sauce (to taste)
1 teaspoon spicy mustard
2 tablespoons lemon juice
1/4 teaspoon 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. Refrigerate mixture four to six hours and serve with crackers, fresh bread, or veggies.