Ingredients
1
package (8 ounces) fat-free cream cheese, softened
1
can (14 3/4 ounces) red or pink salmon, drained and flaked
3
tablespoons finely chopped red onion
2
tablespoons chopped fresh or 1/4 teaspoon dried dill weed
1
tablespoon Dijon mustard
2
tablespoons capers
64
reduced-fat whole-grain crackers
Preparation
Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard.
Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Turn bowl upside down onto serving plate; remove bowl and plastic wrap. Garnish spread with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.
