SMOKED SALMON DIP
12 Best Foods Cookbook - by Dana Jacobi
Combining salmon with fromage blanc makes a light, creamy dip.
Makes 1 cup
1/4 pound smoked salmon, coarsely chopped
3 tablespoons light cream cheese
1/2 cup fromage blanc
2 teaspoons fresh lemon juice
2 scallions, green part only, chopped
Pinch of cayenne pepper
Freshly ground black pepper
1 tablespoon capers, rinsed and drained
Place the salmon, cream cheese, fromage blanc, lemon juice, scallions, and cayenne pepper in a food processor. Add 5 or 6 grinds of black pepper.
Whirl until the mixture is creamy. Add the capers and pulse 4 or 5 times to distribute them evenly.
Serve with celery stalks or cucumber spears, or spread on black bread.
Per serving (1 tablespoon):
21 calories, 1g fat , 0g saturated fat, 3g protein, 1g carbohydrates. 0g fiber
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