|EVERY FEW MINUTES|
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1 (8 oz.) pkg. Philadelphia Cream Cheese
1 large sweet onion, finely minced
1/4 tsp. garlic powder
1/2 tsp. onion powder
8 oz. smoked salmon or lox bits
Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.
Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.
Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.
Optional: Top with a sliver of onion or a sprinkle of onion powder.
These can be made into bite-sized stuffed salmon rolls if you roll up the cream cheese mixture inside a small strip of salmon and place each one on a circular cracker.
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