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Ingredients
- 2 cans pink salmon, drained
- 2 c. sour cream
- 1/3 c. chili sauce
- 1 envelope dry onion soup mix
Method
- Place salmon in mixing bowl.
- Add sour cream, chili sauce and soup mix.
- Stir until well blended.
- Cover.
- Refrigerate at least 3 hours.
- Stir.
- Garnish with red pepper and green herb.
- Serve with crackers or fresh vegetables.