This recipe for low fat salmon dip is a “savory” entry in our March Recipe Madness Contest, created and submitted by Margaret Rewers. To qualify, the recipe contains 8 ingredients or less, but includes Cultured Coconut Milk (yogurt) by So Delicious Dairy Free.
This salmon dip is thick and chunky, and can be used as a spread or sandwich filling. If possible, opt for wild salmon or even trial another sustainable fish.
For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Healthy Salmon Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
No-Guilt Salmon Dip
Prep time
Total time
Note that the prep time does not include chilling.
Author: Margaret Rewers
Serves: 2-4
Ingredients
- 2 5-ounce cans salmon, drained
- ¼ cup So Delicious Dairy Free Plain Cultured Coconut Milk (yogurt)
- 2 green onions, chopped
- 1 large celery stalk, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- In a bowl, combine salmon, cultured coconut milk, green onions, and celery. Mix well.
- Season to taste with salt and pepper.
- Refrigerate for at least 1 hour.
- Serve with crackers, carrots, or cucumber.
3 Comments
This is delicious! Hubby is allergic to celery, so we omit it. We’ve made this with smoked salmon also. Excellent recipe.
Awesome, thank you for the feedback Michelle!
Thank you for this delicious recipe!