|
|
|
| |
Vidalia® Salmon Dip
|
|
| |
 |
|
| |
|
|
| |
Ingredients
• 6 ounces pre-sliced smoked salmon
• 1 small Certified Extra Sweet™ Vidalia® onion, peeled
• ˝ bunch fresh dill, chopped
• 3 tablespoons whole grain mustard
• 2 cups regular or fat free sour cream
• 2 drops Worcestershire sauce
• A squeeze of lemon
• Salt & pepper to taste
|
|
| |
|
|
| |
Preparation
Cut the salmon and onion in 1-inch long, very thin strips. Next, mix the salmon, dill, mustard, onions and all the seasonings into the sour cream. Stir for about 3 minutes. Use your Kitchen Aid® with a whisk on the slowest speed. Salt and pepper to taste. If the dip is too salty then add more sour cream. |
|
| |
|
|
| |
Note: The salmon is very salty, and as the dip is refrigerated, more flavor and salt will be transferred into it. |
|
| |
|
|
| |
Yield: 5 - 6 people as an appetizer |
|
| |
|
|
