- 1 can (15-1/2 oz (434 grm).) water packed red salmon, drained and flaked
- 4 oz (112 grm). low-fat cream cheese, softened
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2 ml) dried dill weed
- 1 tbsp (15 ml) chopped fresh parsley
- 1/4 tsp (1 ml) salt (opt.)
- 1/8 tsp (1 ml) ground white pepper
- Combine ingredients in bowl and stir briskly to blend.
- Chill until ready to serve.
- Serve with celery sticks, cucumber slices or crackers.