Ingredients2 h 10 m servings 36 cals
- In a bowl, stir together all ingredients except vegetables.
- Spoon or pipe with pastry tube a small amount of cheese mixture in/on each piece of vegetable.
- Place on serving plate; cover and chill at least 2 hours or up to 24 hours.
- Tip: One container (8 ounces) salmon-flavored cream cheese may be used in place of smoked salmon and whipped cream cheese.
Per Serving: 36 calories; 3.2 g fat; 0.7 g carbohydrates; 1.3 g protein; 11 mg cholesterol; 127 mg sodium. Full nutrition
ReviewsRead all reviews 7
Very good, and you can modify the ratio of Salmon to Cream Cheese to get the consistency that you prefer.
My family and I LOVED this dip. I used Neufchatel, since it's a bit lower in fat than regular cream cheese. It's so wonderful. My family had it with whole wheat crackers as a snack on Thanksg...
I made these for the Christmas holiday and I'm just now getting to review. These were really good! I used a ziploc bag, cut a hole at one end of the bag and used that to pipe into the veggies. T...
Very delicious. I made the spread in the food processor. Cherry tomatoes were very fiddly, but tasty. Great for a party.
Very tasty. Easy to make the night before a party (though I made it harder by accidentally getting a BLOCK of cream cheese instead of the whipped but fixed it by mixing in 2 tablespoons of plai...
I used fresh dill and about double the amount of salmon. It was delicious! Served spread with sesame crackers which went over very well (in addition to the veggies). Leftovers were great on a...