Active Time: 10 MinsTotal Time15 Mins
Yield:
Yield: : serves 6 (serving size: about 2 tbsp. dip, 3 bagel toasts, 4 cucumber slices)
This smoked salmon dip is addictingly delicious—thanks to its salty, smoky, and creamy flavors and texture. All of the ingredients are easy to find and it’s incredibly simple to put together. You can even make it ahead and keep it for up to 3 days in the refrigerator in an airtight container.
Ingredients
- 1(3 5/8-oz.) everything bagel
- 4 ounces smoked salmon, finely chopped
- 3 ounces 1/3-less-fat cream cheese (about 1/3 cup), softened
- 2 tablespoons canola mayonnaise
- 1 tablespoon reduced-fat sour cream
- 1 teaspoon chopped fresh dill
- 1/4 teaspoon kosher salt
- 1small (10 oz.) English cucumber, thinly sliced (about 2 cups)
Nutritional Information
- Calories 130
- Fat 6g
- Satfat 2g
- Unsatfat 2g
- Protein 7g
- Carbohydrate 11g
- Fiber 1g
- Sugars 2g
- Added sugars 0g
- Sodium 323mg
- Calcium 5% DV
- Potassium 2% DV
- Calories 130
- Fat 6g
- Satfat 2g
- Unsatfat 2g
- Protein 7g
- Carbohydrate 11g
- Fiber 1g
- Sugars 2g
- Added sugars 0g
- Sodium 323mg
- Calcium 5% DV
- Potassium 2% DV
How to Make It
Step 1
Preheat oven to 425°F. Cut bagel in half crosswise. Slice each bagel half crosswise into 9 rounds. Arrange bagel rounds in a single layer on a baking sheet. Bake in preheated oven until crisp and toasted, about 4 minutes. Let cool completely, about 5 minutes.
Step 2
Stir together salmon, cream cheese, mayonnaise, sour cream, dill, and salt in a bowl. Serve alongside toasted bagel toasts and cucumber slices.
Source: Read Full Article