Ingredients
1-½ cups nonfat plain Greek-style yogurt
½ cup sun-dried tomatoes
1 tbsp + 1 tsp horseradish
2 tsp lime juice
1 tsp Dijon mustard
4 oz smoked salmon finely chopped
2 tbsp chopped shallots
1 tbsp chopped fresh chives
Preparation
Combine the yogurt, cream cheese, roasted pepper, horseradish, lime juice, and mustard in a food processor and process until smooth. Transfer to a bowl and stir in the salmon and shallots. Refrigerate for at least 1 hour. Transfer to a serving dish and garnish with chives. Serve with whole-grain crackers.
