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Smoked Salmon Dip
Ingredients
- 4 ounces smoked salmon, skin and bones removed, or lox-style salmon
- 1/3 cup finely chopped red onion
- 1 - 2 tablespoons prepared horseradish
- 1 8 ounce cartondairy sour cream or whipped cream cheese
- Salt and ground black pepper
- Snipped fresh chives, cucumber slice
- Assorted vegetable dippers
Directions
1. In bowl finely flake salmon; add onion, horseradish, and sour cream. Season with salt and pepper. Let stand at least 15 minutes or refrigerate up to 24 hours.
2. Stir before serving. Top with chives and cucumber. Serve with dippers. Makes 1-2/3 cups (about 14, 2-tablespoon servings)
Nutrition Facts
(Smoked Salmon Dip)
- Servings Per Recipe 14,
- cal. (kcal) 46,
- Fat, total (g) 4,
- chol. (mg) 9,
- sat. fat (g) 2,
- carb. (g) 1,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 0,
- fiber (g) 0,
- sugar (g) 0,
- pro. (g) 2,
- vit. A (IU) 146,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 117,
- Potassium (mg) 46,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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