salmon dip

I love salmon, just not as much when I'm pregnant.  Knowing that it's good for me and still wanting to eat it, I created this dish which makes salmon a little more "pregnant friendly"... by adding cheese and eating it with carbs! 

The banana peppers are a little bit of a unique ingredient, but add a nice tangy contrast to the salmon and cheese.  When I made this we ate it warm out of the oven with crackers, but I found out the leftovers are good cold as well.

salmon cheese dip

Ingredients

6 oz. can of salmon (the higher the quality the better.. aka, wild Alaskan or sockeye salmon)

2 oz. softened cream cheese

1/2 c. plain greek yogurt

1/4 c. mayo

1/4 c. chopped banana peppers

2-3 T. finely chopped red onion

1 clove minced garlic

juice from 1/2 a lemon (~ 2 T.)

1/4 tsp paprika

1/4 tsp garlic salt

1/4 tsp dried dill (optional)

pepper to taste

Instructions
Combine the cream cheese, yogurt, and mayo.  Stir until combined and smooth (if the cream cheese is a little chunky it's fine since it will be baked).  Add the remaining ingredients and mix together.
Spread dip in a 8x8 pan, or other small baking dish, and bake at 375 for 20-25 minutes, or until the edges are brown and the dip is heated through.

Enjoy with crackers, toasted bread, or on a sandwich or wrap.

Serves 6-8.