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Salmon Spread II

Reviewed: Jan. 1, 2011
Because of diet limitations, I used this more as a basic recipe, adapted to my diet. I used baked salmon that was leftover (I usually have some around to use in salads); low fat cream cheese, fat free plain yogurt, no salt or worcertshire sauce, lemon pepper, dry chives, onion powder, chopped garlic, and a bit of sriracha (an asian hot sauce thatalso gave the spread a pinkish color), thus making it with minimal fat and salt. To make it "smoked". I added about a capful of liquid smoke ( my answer to having inexpensive smoked items until I can buy my own smoker as smoked salmon around her runs $20.00+ a pound). It came out really yummy. I served it on toast points with a sprinkle of paprika to give it a more festive look. All I can say, was it was all gone in minutes. I will definitely make this again.
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Ranch Dressing I

Reviewed: Dec. 27, 2010
I really like this. I am not a fan of dill, so I just left it out. I love that tangy taste that the parmessan gives it. No, it is not like store bought "Ranch" dressing. I think it is better. I have been doubling the recipe (leaving out the buttermilk) and storing it as a dip. When I want a dressing, I just add some of the buttermilk to thin it. I have also added (for a dip) a 10 oz. package of frozen chopped spinach that has been thawed and the excess liquid squeezed out. Oh yeah, I use lite mayo and fat free yogurt to lower the fat content and add some onion powder and half the Worcestershire sauce. I do suggest people make it a day in advance so all the flavors blend. I will make this again and again. I love finding new recipes I like so I do not have to purchase manufactured items that contain too much fat, salt, often sugar, and chemicals.
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