Quick Smoked Salmon Dip
Yield: 16 servings, 1/2 cup each
Ingredients   Weights   Measures
 PHILADELPHIA Original Cream Cheese, softened    1 lb. + 8 oz.    3 cups
 KRAFT Creamy French Dressing    8 oz.    1 cup
 sour cream    6 oz.    3/4 cup
 smoked salmon, chopped    1 lb. + 8 oz.    3 cups
 fresh chives, chopped    -    3 Tbsp.
 fresh dill, chopped    -    4 tsp.
PLACE cream cheese in 12-quart bowl of electric mixer fitted with paddle attachment. Beat on low speed 1 to 2 minutes or until creamy. Add dressing and sour cream; beat 1 minute or until well blended.
ADD remaining ingredients; mix well. Cover and refrigerate several hours or until chilled.
SPOON 1/2 cup salmon mixture into each of 16 ramekins (or 4 ramekins for the trial recipe). Garnish each with a sprig of fresh dill, if desired. Serve as a dip with assorted NABISCO Crackers.
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