Canned Salmon Dip
This canned salmon dip is a great option when you want an easy, quick snack!
Servings 6 servings
- 4 ounces Neufchatel cream cheese, softened (aka reduced-fat cream cheese)
- 1/4 cup plain Greek yogurt
- 1/2 lemon, juiced
- 2 5-ounce cans Blue Harbor Wild Pink Salmon, drained
- 1/2 cup thinly sliced green onions
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/3 to 1/2 cup fresh shredded parmesan cheese (optional for hot version)
In a medium bowl, combine the Neufchatel cream cheese, Greek yogurt, and lemon juice. Whisk together until creamy and smooth.
Add in the salmon, green onions, salt, and pepper. Continue stirring until the dip is well combined. If serving cold, stop here and chill it until you’re ready to eat it (or enjoy right now).
If serving warm, mix in the parmesan cheese. Transfer the dip to an oven-safe dish and bake at 350 degrees for about 15 minutes, or until the dip is warm and cheese has melted.
Nutrition analysis (approximate per serving, cold version, no cheese): 90 calories, 5 g fat, 2.5 g saturated fat, 260 mg sodium, 2 g carbohydrate, 10 g protein, Vitamin A: 8%, Vitamin C: 6%, Calcium: 4%, Iron: 3%, Vitamin D: 33%
Nutrition analysis (approximate per serving, hot version, with cheese, assumes 1/2 cup cheese): 139 calories, 8 g fat, 4.5 g saturated fat, 405 mg sodium, 2.5 g carbohydrate, 14.5 g protein, Vitamin A: 10%, Vitamin C: 6%, Calcium: 18%, Iron: 4%, Vitamin D: 34%