Recipe courtesy of Judy Zander
Judy's Salmon Dip
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- Level: Easy
- Total: 6 hr 20 min
- Prep: 10 min
- Inactive: 6 hr
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 284
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 362 mg
- Level: Easy
- Total: 6 hr 20 min
- Prep: 10 min
- Inactive: 6 hr
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 284
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 362 mg
Ingredients
Directions
- Cool the poached salmon to room temperature and put in a large bowl with most of the shallots. Add the remaining dip ingredients. Mix to incorporate, breaking up the salmon. Cover with plastic wrap and refrigerate several hours before serving.
- Serve on brown crusty bread or pita chips.
