Smoked Salmon Dip
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
Directions
4 ounces smoked salmon*1 shallot, cut into quarters1/2 cup fat-free Greek yogurt2 teaspoons chopped fresh dill1 tablespoon lemon juicePinch black pepper
Place the salmon and shallot in a small food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine.
Transfer to a serving bowl and sprinkle with additional dill, if desired, and slivers of smoked salmon (calories not included).
Store, covered, in the refrigerator for up to 2 days.
I recommend making this dip at least two hours ahead, but you can eat it immediately if desired.
Serving Size: Makes 1 cup, 16 one tablespoon servings
Transfer to a serving bowl and sprinkle with additional dill, if desired, and slivers of smoked salmon (calories not included).
Store, covered, in the refrigerator for up to 2 days.
I recommend making this dip at least two hours ahead, but you can eat it immediately if desired.
Serving Size: Makes 1 cup, 16 one tablespoon servings
Nutritional Info Amount Per Serving
- Calories: 22.0
- Total Fat: 0.6 g
- Cholesterol: 5.0 mg
- Sodium: 76.7 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 2.7 g
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