2 (6 1/2 oz.) cans chicken of the Sea brand pink salmon, drained
2 c. (16 oz.) dairy sour cream
1/3 c. chili sauce
1 (1 1/4 oz.) envelope dry onion soup mix
Place salmon in medium mixing bowl. Add sour cream, chili
sauce and soup mix. Stir until blended. Cover. Refrigerate for
3 hours. Serve with crackers or vegetables.
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