Salmon Bagel Chip Dippers
Ingredients:
1 container (8 oz.) light cream cheese with chives or onions
2 Tablespoons low-fat milk
1/2 teaspoon dill weed
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 package (6 oz.) garlic or plain bagel chips
1 cup (4 oz.) shredded light or regular Mozzarella or Monterey Jack cheese
1 cup chopped ripe tomato
1/2 cup sliced green onions
1 container (8 oz.) light cream cheese with chives or onions
2 Tablespoons low-fat milk
1/2 teaspoon dill weed
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 package (6 oz.) garlic or plain bagel chips
1 cup (4 oz.) shredded light or regular Mozzarella or Monterey Jack cheese
1 cup chopped ripe tomato
1/2 cup sliced green onions
Directions
Combine cream cheese, milk and dill weed in a small bowl. Stir 1/2 cup salmon chunks into cream cheese mixture. Arrange bagel chips in a single layer on two 12-inch microwave-safe dinner or serving plates. Randomly drop cream cheese mixture by teaspoonfuls over chips. Top with remaining salmon and shredded cheese. Cook (one plate at a time) in microwave oven 2-3 minutes on HIGH or until cheese melts. Top with tomato and green onions. Serve warm or at room temperature.
Makes 12 appetizers or snack servings.
Combine cream cheese, milk and dill weed in a small bowl. Stir 1/2 cup salmon chunks into cream cheese mixture. Arrange bagel chips in a single layer on two 12-inch microwave-safe dinner or serving plates. Randomly drop cream cheese mixture by teaspoonfuls over chips. Top with remaining salmon and shredded cheese. Cook (one plate at a time) in microwave oven 2-3 minutes on HIGH or until cheese melts. Top with tomato and green onions. Serve warm or at room temperature.
Makes 12 appetizers or snack servings.
