Salmon & Goat Cheese Dip

A spoon for baby, and chips for mama.

Inspired by Emily’s Goat Cheese & Potato Salad.

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Ingredients

  • 2 cans wild salmon (I prefer the Bear & Wolf brand with no skin or bones)
  • 2 ounces soft goat cheese
  • 1/4 onion
  • juice of 1/2 lemon
  • 1 TBSP Dijon mustard
  • 2 TBSP parsley
  • 3 sage leaves
  • 1 clove garlic
  • 1/4 to 1/3 cup olive oil

Directions

  • Process all ingredients, except olive oil in food processor until well combined.  With food processor still running, slowly drizzle in olive oil until desired consistency reached.

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