Salmon dip^

Yield: 1 servings

Measure Ingredient
2 teaspoons Lowfat yogurt
2 teaspoons Dijon mustard
¼ teaspoon Dried dill weed
1 can (17oz) salmon
½ cup Water packed artichoke hearts
1 carton (2oz) pimentos
1 tablespoon Onion powder
1½ teaspoon Chopped fresh dill
1 teaspoon Paprika
2 cups Lowft cottage cheese
1 cup Lowfat yogurt

Place everything in the blender except the 1 cup yogurt and blend until smooth. Add yogurt and mix well. Serve with brown rice crackers or toasted pita triangles. Makes about 4 cups.


Add 1 (1/4oz) package unflavored gelatin according to package directions and make a mold.

Per tablespoon: Calories: 21 Protein: 3g Carbohydrates: 1g Fat: 0.5g, 21% Sodium: 35mg Cholesterol: 3mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

Submitted By CAROLYN SHAW On 03-09-95

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