Recipe: Salmon Dip

Dear Reader,

[This is my recipe for Slighly Indulgent Tuesday. Check them all out here.]

The headache diet I am on says no MSG, nitrates, or various other additives. It is surprisingly hard to find canned tuna without such things. Have you ever really read your canned tuna? Did you notice it contains soy? That’s a big giveaway that it has things you don’t want in it. But this week at the grocery store I found that the canned salmon does not have many ingredients: just salmon, water and salt. So I picked up some to try substituting in some recipes. First off I tried a crab dip recipe. It was good with the salmon. The problem is finding a gluten-free bread or cracker to have it with.

Headache-safe Salmon dip:

Ingredients:

8 oz. cream cheese at room temperature (so you can easily mix nd spread it)

8 oz canned salmon, drained with any bony bits picked out (I hate that part)

1/4 c mayo or salad dressing

2 tsp garlic powder

1 tsp prepared mustard

1 tsp organic MSG-free soy sauce

Directions:

Combine all ingredients. Spread in pie pan. Bake at 350 for 15 minutes.

How easy is that?

By the way, I did have it with the oat bread whose recipe I posted last week.

Nebby

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