Snowman Salmon Spread Food

SNOWMAN SALMON SPREAD

Steps:

• 1. Mix 8 ounce & 3 ounce packages cream cheese, the salmon, onions, lemon juice, mustard and horseradish. Cover and refrigerate at least 2 hours but no longer than 3 days.
• 2. Shape two-thirds of the salmon mixture into a ball; place on serving plate. Shape remaining salmon mixture into a ball; place on top of larger ball. Cover loosely and refrigerate about 1 hour or until firm.
• 3. Frost snowman with whipped cream cheese before serving. Garnish as desired with decorations. Serve with crackers, bagels or vegetables. About 3 cups spread.
• 4. Decorate with fresh rosemary, dried cranberries (crown); chopped olive pieces or raisings (eyes and buttons); carrot (nose); pimento or rred bell peppers (mouth); radiccio or carrot ribbon (scarf); asparagus or celery (arms).

SNOWMAN SALMON SPREAD

Steps:

• Mix 8-ounce and 3-ounce packages cream cheese, the salmon, onions, lemon juice, mustard and horseradish. Cover and refrigerate at least 2 hours but no longer than 3 days.
• Shape two-thirds of the salmon mixture into a ball; place on serving plate. Shape remaining salmon mixture into a ball; place on top of larger ball. Cover loosely and refrigerate about 1 hour or until firm.
• Frost snowman with whipped cream cheese before serving. Garnish as desired with decorations. Serve with crackers, bagels or vegetables.
• About 3 cups spread.
• Decorate with fresh rosemary, dried cranberries (crown); chopped olive pieces or raisins (eyes and buttons); carrot (nose); pimento or red bell pepper (mouth); radicchio or carrot ribbon (scarf); asparagus or celery (arms).

FROSTY SMOKED SALMON SPREAD

Steps:

• Mix 8-ounce package cream cheese, the salmon and onions thoroughly. Shape mixture into a ball. Frost with whipped cream cheese. Sprinkle with nuts.
• Cover and refrigerate at least 2 hours until chilled. Serve with crackers. Store tightly covered in refrigerator up to 2 weeks or in freezer up to 4 weeks.

SALMON SPREAD

Steps:

• In bowl, mash cream cheese with yogurt until smooth.
• Drain salmon and add to bowl (for a more neutral taste, run drained salmon under warm water). Add remaining ingredients, and stir well to mash salmon.
• Serve with crackers or on little squares of thin pumpernickel or rye bread.