Recipe of the Month
Salmon Spread
Ingredients:
- 1 package (8 oz) reduced-fat cream cheese, softened
- 1 can (14.75oz) pink salmon with bones, drained and flaked
- 3 Tbsp. finely chopped red onions
- 2 Tbsp. chopped, fresh dill weed (or 1/4 tsp. dried dill weed)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Capers
- Crisp crackers or bagel chips
Directions
- Beat cream cheese in a medium bowl with electric mixer until smooth. Stir in salmon, 2 Tbsp. of the onion, 1 Tbsp. of the dill weed, and the mustard.
- Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Before serving, garnish spread with remaining 1 Tbsp. onion, 1 Tbsp. dill weed, and the capers.
- Serve with crackers, bagels or bagel chips, or fresh vegetables.
Yield
Makes 8 servings. (1/4 cup each)
Source:
Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook. 2002.
