Cheesy Salmon Dip: Difference between revisions
From James's Wiki
No edit summary |
No edit summary |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 5: | Line 5: | ||
Fiber<br> | Fiber<br> | ||
====Ingredients==== | ====Ingredients==== | ||
10ish ounces salmon<br> | |||
4 hard-boiled egg yolks, finely chopped<br> | 4 hard-boiled egg yolks, finely chopped<br> | ||
1/ | 1/2 cup fresh scallions, chopped<br> | ||
5 ounces Ricotta cheese<br> | 5 ounces Ricotta cheese<br> | ||
5 ounces full-fat cream cheese<br> | 5 ounces full-fat cream cheese<br> | ||
1/2 teaspoon salt<br> | |||
1/2 | 2 teaspoons black pepper<br> | ||
2 1/2 teaspoons smoked paprika<br> | |||
2 teaspoons onion powder<br> | |||
===Directions=== | ===Directions=== | ||
Latest revision as of 16:35, 3 May 2025
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
10ish ounces salmon
4 hard-boiled egg yolks, finely chopped
1/2 cup fresh scallions, chopped
5 ounces Ricotta cheese
5 ounces full-fat cream cheese
1/2 teaspoon salt
2 teaspoons black pepper
2 1/2 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.
