• 10 ounces hot-smoked salmon
• 6 ounces cream cheese, softened
• ½ cup mayonnaise
• 8 ounces grated Parmesan cheese
• ½ small white onion, diced 1/8-inch pieces
• ¼ cup thinly sliced green onion
• 4 pieces pita bread

1. Remove skin and bones from smoked salmon and cut into ½-to ¾- inch dice.2. Whip softened cream cheese. Combine with mayonnaise, Parmesan, white and green onions. Fold in smoked salmon. Cover and refrigerate.

3. Preheat oven to 450 degrees. Put dip into a shallow, round baking dish and bake on center rack 9 to 12 minutes or until golden brown on top and heated through.

4. About 2 minutes before dip is done, put pita bread on a baking sheet and place on center oven rack. Let cook about 2 minutes — it won't be crispy.

5. Remove dip and bread from oven. Place dip in the center of a large platter. Cut pita into wedges, arrange around edge and serve immediately.

Note: The dip can be served with crackers instead of the pita.