Ingredients
12 Ounce Can Salmon, Flaked and Deboned
2- 8 Ounce Cream Cheese Bricks, Cut Up
1/4 Cup Milk
1 Tablespoon Dill Weed (if desired)
Instructions
- Add all ingredients to crock-pot and stir.
- Cover and cook on low for 2 1/2 – 3 hours, stirring often.
- Serve warm with a little extra dill sprinkled on top before serving, if desired.
- Enjoy with chips, tortilla chips, pita bread, or crackers.
Notes
This recipe will come out better cooked in a smaller size crock-pot. I tried it the first time in my 6.5 quart crock and it was overcooked around the edges. It came out better in my 4 quart crock-pot. The crock performs better when it is at least half-full.
You could try this with fresh or frozen salmon as well!
http://crockpotladies.com/recipe-categories/dips/crockpot-salmon-dip/
Linked up at Ingredient Spotlight!
I’ve never made a dip in a CrockPot, but this sounds delicious! Great recipe, thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!
Hi Georgia!
Thanks for stopping by. This is actually the first dip I have tried and it was fun. I love that you could make this and leave it on the warm setting to serve up when company comes over or when you are ready to “snack”. Going to check out your site now!