This salmon appetizer with cream cheese, dill, lemon, and chives makes a healthy appetizer when served with freshly sliced vegetables.
This week’s 5 Ingredient Friday recipe is a creamy salmon dip that takes advantage of garden fresh vegetables to make a vegetable platter guests will want to dip into.
I don’t know about your gatherings, but when I have company and make the obligatory platter of vegetables and dip, I’m putting most of the platter into zip-lock bags to eat the rest of the week. People grab a carrot or two, but the rest of the platter remains.
Recently, I decided to shake things up and dump all the vegetables into one bowl instead of neatly arranging them on a platter, then serve them with a cheesy salmon dip instead of the typical Ranch everyone expects.
This salmon appetizer was a hit, especially with Mr. Mike who finished off the bowl with a plate full of vegetables. I think it was the purple carrots and yellow grape tomatoes he found appealing, along with the salmon of course. For my part, I liked the fact that this healthy appetizer was ready in minutes with just five ingredients to add to the bowl.
That’s it for this Friday. Have a terrific weekend!
Shake It Up!
Albacore tuna would be a terrific substitute for folks who aren’t fans of salmon. You could even use chopped up leftover chicken. Substitute parsley for dill if you don’t have dill on hand. Try serving the salmon as a spread with whole grain crackers.
20 minPrep Time
20 minTotal Time
- 8 ounces whipped low-fat cream cheese
- 5 ounces canned wild Alaskan salmon, drained
- 2 teaspoons dried dill
- 1 1/2 tablespoons lemon juice
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons dried chives, use 4 tablespoons fresh
- Combine ingredients and serve with sliced vegetables.
Food energy: 91kcal
Weight Watchers Points Plus 3
Saturated fatty acids: 2.80g
Total fat: 5.18g
Calories from fat: 46
Carbohydrate, by difference: 2.79g
Total dietary fiber: 0.12g
Total sugars: 1.74g
FYI – You might enjoy this salmon appetizer too!