Salmon Dip on Garlic Toast
This fresh salmon recipe must be made the night before for the flavors to mingle - it is so worth it
- 12 oz smoked salmon, roughly chopped
- 1 brick (8 oz) cream cheese, room temperature
- 1 cup Daisy sour cream
- 1 cup mayonnaise
- 1 tsp hot sauce
- 2 garlic cloves, minced
- 1/2 cup chopped green onion tops
Warm up the cream cheese in the microwave until just slightly runny.
Mix the smoked salmon with the cream cheese. Add the remaining ingredients and mix well. Cover and chill overnight in the refrigerator.
The next day, get the mini French bread slices and butter both sides; sprinkling one side with a little garlic powder. Bake at 425 degrees for 3 to 4 minutes on each side or until light brown and toasted. Let cool and serve with dip.