Dorothys Dip recipe
- 2 cups leftover salmon
- 2 teaspoons sweet hot mustard
- 1/2 cup of mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon lemon juice
- garlic salt to taste
- dash of Tabascopepper sauce to taste.
Combine all ingredients, mix with a fork, and chill. Hollow out a cannonball sourdough bread, fill with dip, and place the rest of the bread around the cannonball to use for spreading dip.
Tags: recipe, Dorothys dip, cooking, diy