Whole Grain Pita and Vegetables with Salmon Dip

No oven is required to make this easy recipe. Whole grain pita and vegetable crudite are dressed up when served alongside this salmon dip.

8 ounces plain light cream cheese

¼ cup plain Greek yogurt or sour cream (or mixture of both); add more yogurt for a thinner consistency

1 tablespoon freshly squeezed lemon juice

¼ teaspoon Tabasco sauce

1 tablespoon capers

2 tablespoons fresh dill, chopped

1 tablespoon chives, chopped

4 ounces smoked salmon, chopped

Whole wheat pita bread, for serving

Vegetables (carrot sticks, cucumbers, bell peppers slices), for serving

In a food processor, process cream cheese until light and creamy.
Add yogurt, lemon juice, hot sauce, capers, dill, and chives; process until combined.
Add smoked salmon and pulse lightly until desired consistency. Serve with whole grain pita bread and vegetables.

Recipe and photo courtesy National Fisheries Institute’s Dish on Fish

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