Recipe by stephanie
"This creamy and tangy salad is delicious a dip for crackers or crudites! Great for low-carb diets!"
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1 (4 ounce) package
cream cheese, at room temperature
chopped fresh parsley
Greek seasoning (such as Cavender's®)
1 (2.6 ounce)
pouch skinless, boneless pink salmon
1 (14 ounce) can
artichoke hearts, drained and chopped
I sampled this recipe for the Virtual Reality event No 7. I used cilantro instead of parsley and missed adding the Greek seasoning to the recipe. I enjoyed this dip with my favourite corn chips for a nice light dinner.I would recommend this to anyone who has a liking for homemade dips.
I couldn't find a pouch of salmon in my area of Canada so purchased a small portion of lightly smoked salmon. Increased the Greek seasoning slightly as well as the lemon juice and mixed the salmon in with the cream cheese, lemon juice, parsley and seasoning. As you can see, I ended up with a delightful antipasto lunch with crackers, tomato, pickles, artichoke hearts (my fav) and black olives on the side!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Salmon Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 68
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