Smoked Salmon Dip
Try this great make-ahead appetizer recipe that can be prepared up to 24 hours in advance. Before the party starts, just set this creamy dip on the table with fresh vegetables.
Recipe from Better Homes and Gardens
4 ounces smoked salmon, skin and bones removed, or lox-style salmon
1/3 cup finely chopped red onion
1 - 2 tablespoons prepared horseradish
1 8 ounce carton dairy sour cream or whipped cream cheese
Salt and ground black pepper
Snipped fresh chives, cucumber slice
Assorted vegetable dippers
In bowl finely flake salmon; add onion, horseradish, and sour cream. Season with salt and pepper. Let stand at least 15 minutes or refrigerate up to 24 hours.
Stir before serving. Top with chives and cucumber. Serve with dippers. Makes 1-2/3 cups (about 14, 2-tablespoon servings)
Per Serving: cal. (kcal) 46, Fat, total (g) 4, chol. (mg) 9, sat. fat (g) 2, carb. (g) 1, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 2, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 117, Potassium (mg) 46, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet