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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

  1. Cook onions in a little olive oil until caramelized
  2. Roast garlic cloves in a little olive oil and aluminum foil. 400F oven for 45 minutes
  3. Drain salmon and artichokes
  4. Mix all ingredients in a food processor and blend until smooth
  5. Spread on crackers, celery, cucumber or tomato slices

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Original Recipe by Shirley Plant

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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.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

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.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.

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