1
can (14 3/4 ounces) red or pink salmon, drained and flaked
3
tablespoons finely chopped red onion
2
tablespoons chopped fresh or 1/4 teaspoon dried dill weed
1
tablespoon Dijon mustard
2
tablespoons capers
64
reduced-fat whole-grain crackers
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Steps
1
Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard.
2
Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
3
Turn bowl upside down onto serving plate; remove bowl and plastic wrap. Garnish spread with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.
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“This is a great way to eat more fish. Salmon has all those great Omega-3’s! The fat-free cream cheese keeps calories and fat low. I eat organic whole-grain crackers with this super-easy spread, a delicious combination.” Lori S.
Many packaged crackers are loaded with fat. If you want to see how much fat a cracker has but don't have access to the box, rub it with a paper napkin. Crackers that leave grease marks are probably high in fat, so you may want to substitute lower-fat ones or eat the higher-fat ones in small amounts.
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