Hot Salmon Dip

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon dill weed
1 teaspoon Worcestershire sauce
1 can (6 ounces) salmon, drained
1/4 cup chopped red bell pepper
1/4 cup chopped green onion

Combine the cream cheese and mayonnaise in a bowl.
Mix well.
Mix in the horseradish, dill weed and Worcestershire sauce.
Stir in the salmon, bell pepper and green onion.
Place the mixture in 8-inch or 9-inch pie plate.
Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.

12 servings