Smoked Salmon Yogurt Dip with Vegetables
Smoked salmon yogurt dip is a savory snack with flaky hot-smoked salmon, cream cheese and a tangy yogurt base. Cucumber and celery are included in each portion, so the estimate covers the dippers as well as the dip.
Ingredients
- 8 oz fully cooked hot-smoked salmon skin and bones removed, flaked
- 1 cup plain nonfat Greek yogurt
- 4 oz reduced-fat block cream cheese softened enough to mix
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped
- 2 tbsp onion finely minced
- 1/4 tsp black pepper
- 1 large cucumber about 12 ounces, sliced
- 4 medium stalks celery about 6 ounces, cut into sticks
Instructions
- Check salmon for bones and remove skin. Wash and dry cucumber and celery, then cut into dippers. Keep them separate from the dip bowl.
- Beat cream cheese in a mixing bowl until smooth. Mix in a few spoonfuls of yogurt to loosen it, then stir in the remaining yogurt, lemon, dill, onion and pepper.
- Fold in the flaked salmon, leaving small pieces for texture. Scrape all dip into a covered container.
- Divide dip into four equal portions and serve each with one-quarter of the cucumber and celery. Keep refrigerated until needed.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Keep covered at 40°F or below and use within 3 days. Follow any earlier use-by instructions on the fish. Refrigerate within 2 hours and transport with an ice pack. Do not reheat or freeze the finished dip.