Easy Salmon Spread

 

1

package (8 ounces) fat-free cream cheese, softened

1

can (14 3/4 ounces) red or pink salmon, drained and flaked

3

tablespoons finely chopped red onion

2

tablespoons chopped fresh or 1/4 teaspoon dried dill weed

1

tablespoon Dijon mustard

2

tablespoons capers

64

reduced-fat whole-grain crackers

• 1 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.
• 2 Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• 3 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.