Salmon Dip with Crunchy Romaine Leaves
Salmon is an excellent source of good fats known as omega-3 fatty acids. Canned salmon (I prefer the small 5- or 6-ounce cans that do not contain bones or skin) is less expensive than fillets. It’s already cooked, so it’s perfectly suited to this easy and festive holiday dip. To keep calories low, I like to use romaine or endive leaves instead of crackers, but you can use vegetable crudités, too.
- 3 6-ounce cans of salmon
- 8 ounces of reduced-fat cream cheese, softened
- 1/4 cup reduced-fat or nonfat sour cream or light crème fraiche
- 1/4 cup horseradish
- 1/2 teaspoon salt (substituting lite salt cuts the sodium content in half)
- 1/4 teaspoon garlic powder
- Pinch of paprika
- 12 to 18 romaine leaves (washed and patted dry) or crudités
- Drain salmon, and flake with a fork.
- Beat together the cream cheese, sour cream, horseradish, salt (or lite salt), and garlic powder until smooth.
- Add salmon to the cream cheese mixture, and beat until thoroughly blended.
- Arrange romaine leaves or crudités on a platter. Spoon salmon dip into a bowl, and sprinkle paprika on top. Serve immediately, or chill for a few hours first.
Nutritional information per serving: 231 calories, 14 g fat (5 g saturated), 5 g carbohydrates, 1 g fiber, 19 g protein, 26 mg cholesterol, 350 mg sodium, 1 g sugar
Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors.