Ingredients:

• 1 package (8 ounce) reduced-fat cream cheese, softened
• 1 can (14.75 ounce) pink salmon with bones, drained and flaked
• 3 tablespoons finely chopped red onions
• 2 tablespoons chopped, fresh dill weed (or 1/4 teaspoon dried dill weed)
• 1 tablespoon Dijon mustard
• 2 tablespoons Capers
• Crisp crackers or bagel chips

Directions:

1. Beat cream cheese in a medium bowl with electric mixer until smooth. Stir in salmon, 2 tablespoons of the onion, 1 tablespoon of the dill weed, and the mustard.
2. Cover and refrigerate at least 2 hours but no longer than 24 hours.
3. Before serving, garnish spread with remaining 1 tablespoon onion, 1 tablespoon dill weed, and the capers.
4. Serve with crackers, bagels or bagel chips, or fresh vegetables.

Yield:

8 servings (1/4 cup each)

Source:

Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook, 2002.