INGREDIENTS:                                                                                                                 

10 ounces cooked salmon, flaked and divided in half                                                                             

1/2 cup plain non-fat Greek yogurt, divided in half                                                                                

1 tablespoon light mayonnaise                                                                                                             

2 teaspoons lemon juice, or to taste                                                                                                     

1 tablespoon chives, chopped – optional                                                                                               

2 tablespoons red onion, chopped fine                                                                                                 

1/2 teaspoon chopped garlic                                                                                                                

Salt and pepper to taste                                                                                                           

PREPARATION:                                                                                                                

Place half of the salmon, half of the yogurt, light mayonnaise and lemon juice in a food processor or blender.                                                                                                                 

Puree until smooth and creamy.                                                                                                           

Transfer the mixture to a bowl and stir in the remaining salmon and yogurt.                                                                                                                  

Add the chives, onion, garlic and stir until combined.                                                                                                                 

Add salt and pepper to taste.                                                                                                                

Pair with fresh veggies for a healthy snack.                                                                                                                    

Store refrigerated, covered, for up to 3 days.                                                                                                                

Recipe courtesy of Diabetes Prevention & Control

Adapted from everydayhealthyrecipes.com