1 jar (6.5 oz) Copper River Seafoods Smoked Sockeye Salmon
1 8 oz package cream cheese
3 tablespoons minced onion
Salt, pepper, garlic powder to taste
Couple dashes of your favorite hot pepper sauce

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Let the cream cheese sit out until it reaches room temperature. It will be easier to work with this way. Place smoked salmon in small mixing bowl. Use a fork to mince up into small pieces. Add cream cheese and seasonings. Mix thoroughly.

Those of you that are new to Alaskan smoked salmon may wonder about the skin that is usually left on. Do you eat it or remove it? This skin is loaded with nutrients. My Alaskan Native friends gave me a hard time for throwing it away. So now I usually leave the skin on when mixing in something like this dip. If I am eating the smoked salmon by itself or on crackers I will still usually remove it. What you do with the skin is totally up to you.

I like to add a few drops of hot pepper sauce to give it a little zing. Don't add too much or you will overpower the other flavors. If available, a little fresh chopped jalapeno is a great addition.

After everything is thoroughly mixed, place in refrigerator. Leave at least overnight if possible. This gives the flavors a chance to marry together.

Use as you would cream cheese on your favorite bagels.

Enjoy!

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com

Also don't forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

Article Source: EzineArticles.com

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