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Smoked Salmon Dip

Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension
February 11, 2018


Smoked Salmon DipYield: 3 cups (2 Tablespoons per serving)



  • 1 - 6 oz. can pitted ripe olives, drained
  • 8 green onions, chopped
  • 1 - 14 3/4 oz. can pink salmon, drained, flaked and bones removed
  • 2/3 cup light mayonnaise
  • 8 drops of liquid smoke



  1. Place olives and onions in a blender or food processor; process for about 15 seconds.
  2. Add salmon, mayonnaise and liquid smoke; process until dip reaches desired consistency. Chill.
  3. Serve with whole grain crackers and fresh vegetables.


Nutrition information per serving

Calories: 86

Total Fat: 8g (1g saturated)

Cholesterol: 8mg

Sodium: 285mg

Carbohydrates: 2g

Fiber: 1g

Protein: 3g


Recipe source: Taste of Home


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: February 11, 2018