Instructions

• Open and drain all three 15 oz cans of salmon thoroughly. Transfer the salmon to a bowl, remove any larger bones or pieces of skin, and break the salmon into flakes with a fork.
• Place the drained salmon, 8 oz cream cheese (at room temperature), 1 1/2 tablespoons horseradish, and salt and pepper to taste into the bowl of a food processor.
• Pulse or process until the mixture is mostly smooth and evenly combined, stopping to scrape down the sides with a spatula as needed.
• Scrape the dip into a serving bowl, cover, and refrigerate until chilled and firm.
• Stir briefly before serving and adjust salt and pepper if desired. Serve with chopped veggies and/or crackers.