1 (15 1/2 oz.) can salmon, drained
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1/8 tsp. pepper
2 Tbsp. chopped green onions
1/8 tsp. dill weed
1 Tbsp. lemon juice
2 Tbsp. capers, drained

In blender at medium speed or in food processor with knife blade attached, blend first 7 ingredients until smooth. Stir in capers. Spoon mixture into a small fancy bowl. Cover bowl and refrigerate until well chilled, about 2 hours. Can also be made a day ahead. Serve with crackers. Makes 12 servings. (Vicki Shafley)