Instructions: 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.
Serves: 8 (1/4-cup servings)
Fit Factor: 70 calories, 2g fat, 65mg sodium, 3g total carbohydrates (1g sugar), 8g protein per serving
Recipe adapted from Flavor First by Cheryl Forberg (Rodale, 2011)