In a food processor or blender:
8 oz room temperature Philadelphia Cream Chese
3 Tbl mayonaise
1 can of Salmon (remove the skin and bones) include the juice
two or three dashes of Tabasco Sauce – to taste
Blend or process until smooth then. Chill in serving dish. To thin this down to make it as a dip add 1/4 cup of buttermilk.
This recipe is one of my adaptions.
A variation of this is possible with canned ham and 2 or 3 Tbl of sweet green relish which can be substitued for the Salmon and Tabasco Sauce