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Lower-fat: sesame salmon dip
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| Artist: |
_ |
| Categories: |
Dips & Spreads, Fish, Seafood |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | 2% plain yogurt | | 7 1/2
| oz | Can salmon | | 1/4
| cup | Green onions, fine chopped | | 1/4
| cup | Celery, finely chopped | | 2
| | Garlic cloves, minced | | 2
| tbsp | Toasted sesame seeds | | 1
| dash | Hot pepper sauce | | 1
| pinch | Salt | | 1
| pinch | Pepper |
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Procedures:
| 1 | Spoon yogurt into paper towel-lined sieve set over bowl; refrigerate for about 8 hours or until thickened and reduced to about ?cup. | | 2 | Drain salmon, discarding skin. | | 3 | In small bowl, mash salmon with bbones. | | 4 | Stir in yogurt, onions, celery, garlic, sesame seeds, hot pepper sauce, salt and pepper. | | 5 | Cover and refrigerate for at least 4 hours or up to 24 hours. | | 6 | Cut up fresh vegetables for this dip, or use it as a spread on crackers. | | 7 | Makes about 1-?cups per 2 tb: about 45 calories, 4 g protein, 2 g fat, 2 g carbohydrate |
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