| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Canadian |
Fish*shell, Dips |
12 |
Ounces |
INGREDIENTS
| 1 |
c |
2% plain yogurt |
| 7 1/2 |
oz |
Can salmon |
| 1/4 |
c |
Green onions, fine chopped |
| 1/4 |
c |
Celery, finely chopped |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Toasted sesame seeds |
| 1 |
ds |
Hot pepper sauce |
| 1 |
pn |
Salt |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Spoon yogurt into paper towel-lined sieve set over bowl; refrigerate for
about 8 hours or until thickened and reduced to about 1/2 cup.
Drain salmon, discarding skin. in small bowl, mash salmon with bbones. Stir
in yogurt, onions, celery, garlic, sesame seeds, hot pepper sauce, salt and
pepper. Cover and refrigerate for at least 4 hours or up to 24 hours.
Cut up fresh vegetables for this dip, or use it as a spread on crackers.
makes about 1-1/2 cups
Per 2 tb: about 45 calories, 4 g Protein, 2 g fat, 2 g carbohydrate
Source: Canadian Living magazine Jan 95 Presented in article by Carol
Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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