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4 green onions, cut in
1-inch pieces,
including green tops
1 pkg. (8 oz.) light
cream cheese, at
room temperature,
cut in 1-inch pieces
4 ounces Camembert
or Brie cheese, cut
in 1-inch pieces
1 can (7
1
/
2
oz.) red
salmon, (bones,
skin, and dark
meat removed)
1 jar (6 oz.)
marinated
artichoke hearts,
drained
Position multipurpose blade in work bowl. Add
green onions. Process to coarsely chop, about
3 to 4 seconds. Add cream cheese and Camembert
cheese. Process until creamy, about 10 seconds.
Add salmon. Process to mix, about 8 to 10 seconds.
Add artichoke hearts. Pulse 5 times, about 1 second
each time, until coarsely chopped. Spread in
10-inch pie plate or quiche pan.
Bake at 325˚F for 10 minutes, until heated
thoroughly. Serve with vegetable dippers, crackers,
or chips.
Yield: 3 cups (24 2-tablespoon servings).
Per serving: About 53 cal, 4 g pro, 1 g car, 4 g fat,
14 mg chol, 162 mg sod.
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CHEESY HOT SALMON DIP