Cheesy Salmon Dip: Difference between revisions
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[[Category:Keto]] | |||
==Cheesy Salmon Dip== | ==Cheesy Salmon Dip== | ||
(Ready in about 10 minutes | Servings 10) | (Ready in about 10 minutes | Servings 10) | ||
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5 ounces Ricotta cheese<br> | 5 ounces Ricotta cheese<br> | ||
5 ounces full-fat cream cheese<br> | 5 ounces full-fat cream cheese<br> | ||
2 teaspoons salt<br> | |||
2 teaspoons black pepper<br> | |||
2 teaspoons smoked paprika<br> | |||
2 teaspoons onion powder<br> | |||
===Directions=== | ===Directions=== | ||
Latest revision as of 17:56, 23 July 2024
Cheesy Salmon Dip
(Ready in about 10 minutes | Servings 10)
Per serving: 109 Calories; 6.3g Fat; 1.3g Carbs; 11.4g Protein; 0.1g
Fiber
Ingredients
10 ounces salmon
4 hard-boiled egg yolks, finely chopped
1/4 cup fresh scallions, chopped
5 ounces Ricotta cheese
5 ounces full-fat cream cheese
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons onion powder
Directions
- Grill the salmon for about 10 minutes until browned and flakes easily with a fork. Cut into small chunks.
- Mix all ingredients until everything is well incorporated.
Storing
Place the cheesy salmon dip in airtight containers or Ziploc bags; keep in your refrigerator for up to 4 days.
