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Salmon-Veggie Bites

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  • Prep 15 min
  • Total 15 min
  • Servings 24
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An upscale appetizer made easy with only five ingredients and 15 minutes prep time.
By Betty Crocker Kitchens
Updated May 5, 2005
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Ingredients

  • 2 ounces salmon lox, finely chopped
  • 1/2 package (8-ounce size) fat-free cream cheese, softened
  • 3/4 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
  • 1 large cucumber, cut into 1/4-inch slices (12 slices)
  • 1 large carrot, cut into 1/4-inch slices (12 slices)
  • Dill weed sprig, if desired

Steps

  • 1
    Mix lox, cream cheese and chopped dill weed.
  • 2
    Place lox mixture in decorating bag fitted with large star tip. Pipe 1 heaping teaspoonful onto each cucumber and carrot slice. Or spoon lox mixture onto each slice.
  • 3
    Garnish each with dill weed sprig.

Tips from the Betty Crocker Kitchens

  • tip 1
    What is salmon lox? It’s brine-cured, cold-smoked salmon that is usually slightly saltier than other smoked salmon. Some lox has added sugar, which makes it less salty.
  • tip 2
    In a hurry? Skip the lox and cream cheese, and use any container of fat-free or reduced-fat flavored cream cheese found in the dairy case at the supermarket.

Nutrition

10 Calories, 0g Total Fat, 1 g Protein, 1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
10
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
40 mg
Potassium
40 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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