Salmon and Artichoke Dip
Looking for a quick, healthy snack or lunch idea? Try this Salmon Artichoke dip spread over flax crackers, sliced cucumber, tomatoes, zucchini or celery sticks. If you are looking for a vegetarian option for this dip simply replace salmon with tofu.
Ingredients
- 1 tin ( 150g) salmon
- 1 can (398ml) artichoke hearts in water
- 1/3 cup diced onion
- 1 tbsp stone ground or Dijon mustard
- 2-3 cloves roasted garlic
- 1/4 cup fresh parsley, chopped
- 3/4 tsp sea salt- less if salmon is salted
Directions
- Cook onions in a little olive oil until caramelized
- Roast garlic cloves in a little olive oil and aluminum foil. 400F oven for 45 minutes
- Drain salmon and artichokes
- Mix all ingredients in a food processor and blend until smooth
- Spread on crackers, celery, cucumber or tomato slices
Original Recipe by Shirley Plant
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
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A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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