This recipe uses many items you probably already have on hand and makes for a tasty appetizer or snack with crackers or cucumbers. Note: This recipe does need to be made one day in advance of serving.
Servings: 18 (2 tablespoons per serving)
Ingredients:
- 2 cups plain low-fat yogurt
- 2 (6 oz) cans salmon, drained and skin removed
- 1 tablespoon light mayonnaise
- 1 teaspoon dried parsley (or 1 tablespoon chopped fresh parsley)
- 1 tablespoon chopped green onion
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons lemon juice
Instructions:
- Line a strainer with a paper coffee filter. Place over a bowl. Spoon yogurt into a coffee filter, cover, and refrigerate for 10-14 hours. Discard the filtered liquid.
- Mix the remaining ingredients into the yogurt and refrigerate for 2 or more hours to allow the flavors to blend.
- Serve with crackers or on cucumber rounds.
Nutrition Information
130 Calories│1.5g Fat (1g Saturated) 24g Carbohydrates│6g Added Sugar │3g Protein│35mg Sodium│0g Fiber