| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | French | Appetizers, Seafood, Cheese/eggs | 10 | Servings |
INGREDIENTS
| -Shirley Ferguson, mhrh24b | ||
| 1 | c | Buttery crackers; crushed |
| 3 | tb | Margarine; melted |
| 2 | pk | Cream cheese (8 oz. each) softened |
| 3 | Eggs | |
| 8 | oz | Sour cream, mixed with |
| 2 | tb | Chives (divided) |
| 1 | cn | Salmon (5 1/2-7 1/2 oz.) drained & flaked |
| 1 | ts | Lemon juice |
| 1/2 | ts | Garlic powder |
| 1/8 | ts | Pepper |
INSTRUCTIONS
In a small bowl, combine cracker crumbs and margarine; press into bottom of 9-inch springform pan. Bake in 350~ oven for 10 minutes; cool. In large mixing bowl with electric mixer, combine cream cheese, eggs, and 1/4 cup of the sour cream; mix until well blended. Add remaining ingredients; mix well. Pour mixture over crust. Bake in 325~ oven for 45 minutes. Loosen rim of pan; cool before removing rim. Spread top with remaining sour cream. Serve with crackers or French bread.
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