Smoked Salmon Dip
Introduction
Stretch your party budget by turning pricey smoked salmon into a tasty dip! It's ready in no time and is sure to impress your guests.
Ingredients
4 ounces smoked salmon*
1 shallot, cut into quarters
1/2 cup fat-free Greek yogurt
2 teaspoons chopped fresh dill
1 tablespoon lemon juice
Pinch black pepper
1 shallot, cut into quarters
1/2 cup fat-free Greek yogurt
2 teaspoons chopped fresh dill
1 tablespoon lemon juice
Pinch black pepper
Directions
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
Number of Servings: 16
