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Salmon Dip for Vegetables

1 can (7 3/4 oz.) Salmon drained and flaked
1/2 cup sour cream
1/4 cup chopped celery
2 Tbsp. chopped green onion (scallion)
1 Tbsp. chopped parsley
Grated peel and juice of 1/2 lemon
1/4 tsp. seasoned salt


Makes about 1 1/4 cups dip.


In a bowl, combine all ingredients. Cover and chill. Serve as dip with assorted raw vegetables such as caulifowerets, sweet green pepper sticks, carrot sticks, broccoli flowerets, etc.





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