Salmon Dip
Canned salmon is an essential and affordable pantry staple. It is a great source of omega 3 fatty acids that tend to be in short supply in many of our diets. These healthy fats are key to immune, brain, skin and heart health.
Yield
8 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
milk, fish, egg, soy (depending on mayonnaise type).
Equipment List
Medium-sized bowl
Cutting board
Knife
Fork
Ingredients
1/2 cup
Greek or plain yogurt
1/4 cup
mayonnaise
1/2 clove
garlic, minced or crushed into a paste
Pinch of
salt and pepper (to taste)
1/2
lemon's juice
2 Tbsp
fresh dill, finely chopped OR 2 tsp dried dill
2 cans of
flaked salmon (150 g each)
Small handful
of fresh chives, snipped, to garnish (optional)
For dipping:
whole grain crackers and cut up veggies
Instructions
- Stir the yogurt, mayonnaise, lemon juice, and garlic together. Season to taste with salt and pepper.
- Add the dill and the salmon, and stir together using a fork, until the dip is well mixed.
- Taste and adjust seasoning. Sprinkle over the chives to garnish.
- Serve with whole grain crackers or bread and cut-up veggies like cucumber slices.
Source: Jennifer Abele, RD, Island Health
Note: Childcare facilities with 8 or more children should check with their Licensing Officer about what is needed to serve food.
Salmon Dip