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Salmon Pate

1 (15 1/2 oz.) can Salmon, drained
1 (8 oz.) package cram cheese, softened
2 Tbsp. chopped green onion
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dill weed
2 Tbsp. capers (optional)

Blend first 7 ingredients until smooth. Spoon mixture into small bowl and stir in capers. Cover and refrigerate at least 2 hours. Serve with crackers.

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