Time 7m Yield About 1 cup Number Of Ingredients 8 Steps:
In bowl, mash cream cheese with yogurt until smooth. Drain salmon and add to bowl (for a more neutral taste, run drained salmon under warm water). Add remaining ingredients, and stir well to mash salmon. Serve with crackers or on little squares of thin pumpernickel or rye bread.
Time 2h Yield 16 Number Of Ingredients 7 Steps:
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.
Time 5m Yield 12 Number Of Ingredients 8 Steps:
In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.
Time 10m Yield 2 cups. Number Of Ingredients 8 Steps:
In a bowl, combine the cream cheese, onion, lemon juice, horseradish and mustard. Stir in the salmon. Sprinkle with parsley. Serve with crackers or as a sandwich spread.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.
Time 5m Yield 5 1/2 cups Number Of Ingredients 2 Steps:
Pour lomi salmon in large bowl (large for ease of mixing). Pour out liquid from tofu packaging. Break into six pieces, then squeeze most of the liquid out of each piece. Add to bowl of lomi salmon as you finish with each piece. Don’t worry about the pieces breaking up. When done draining the tofu (hope you have your gloves on), squish the tofu into the lomi salmon. It’s a mess but fun : ). This dip is great with veggies and sometimes chips. I enjoy it with Milton’s Gluten Free Crispy Sea Salt Baked Crackers. Enjoy! I just tried it with some Cilantro – it’s even better.
