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Smoked Salmon Dip

Source of Recipe

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Smoked Salmon Dip

Sparkpeople.com – e-mail
Submitted by: CHEF_MEG
Reviews rate this recipe 4 of 5 stars.
Minutes to Prepare: 10
Makes 1 cup, 16 one tablespoon servings

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

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.


Tips:
The sodium levels in smoked salmon can vary greatly between brands, so read the labels carefully.

Serve with toasted pumpernickel wedges, snow peas, bell pepper slices, or leaves of Belgian endive (my favorite).

If you swap dried dill, use only one teaspoon and refrigerate the dip for at least two hours before serving to allow the flavors to develop.

If you don't have a food processor, chop the shallot and smoked salmon as finely as possible and mash them with the remaining ingredients using the back of a fork.

One 2 T. serving equals: 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