2 (6 1/2 oz.) cans 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 well blended. Cover. Refrigerate at least 3 hours; stir. Garnish with red pepper star and green herb. Serve with crackers or fresh vegetables. Yields 3 1/2 cups.