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PUBLISHED: 4:09 PM on Wednesday, December 5, 2007
Recipe of the WEEK: Salmon Bagel Chip Dippers
1 container (8 oz.) light cream cheese with chives or onions

2 Tablespoons low-fat milk

½ 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

½ cup sliced green onions

Directions:

Combine cream cheese, milk and dill weed in a small bowl. Stir ½ 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.

www.chezalaska.com

Coming Soon to Chez Alaska Cooking School

Don't forget to call Chez Alaska to

schedule your holiday party!And come visit to buy Voelker's-Guinelli pottery,

sourdough, or scarves for holiday presents.

Call 957-0327 or check online for class schedules.


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