Salmon Dip

4 ingredients
3 steps

Ingredients

  • 2 (6 1/2 oz.) cans pink salmon, drained
  • 2 c. sour cream
  • 1/3 c. chili sauce
  • 1 envelope dry onion soup

Directions

  1. 1
    Stir well to blend.
  2. 2
    Cover and refrigerate at least 3 to 4 hours.
  3. 3
    Garnish with red peppers and serve with an assortment of crackers.

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