Salmon And Cream Cheese Dip

• 250 g cream cheese, not lite
• 210 g salmon, tinned, red
• 2 teaspoons lemon juice
• 3 teaspoons milk
• 1/4 teaspoon lemon zest
• 1 tablespoon salad cream
• 1 1/2 tablespoons chives, fresh and finely snipped
• 1/4 teaspoon pepper, black course
• salt

1. Drain the Salmon well. Remove any skin and bones and crumble into a bowl.
2. Beat the cream cheese with the milk and lemon juice until its smooth, add the salmon, salad dressing, chives, salt and pepper, beat all together until well mixed. Refrigerate for a few hours at least,but 24 hours is better as the flavours blend.
3. Add slightly more milk to the mix if it's a bit too stiff as cream cheese differs from one brand to another.
4. Salad cream has a more tart flavour than mayonnaise,so do us that if possible.

cream cheese, salmon, lemon juice, milk, lemon zest, salad cream, chives, pepper, salt

Taken from www.food.com/recipe/salmon-and-cream-cheese-dip-469213 (may not work)