Sardine and Cream Cheese Spread
People love the combination of fish and cream cheese on crackers, lavash or toasted pita bread.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 34 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | trace |
| fibre | 0 g |
| chol | 13 mg |
| sodium | 39 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 4% |
| vit C | 2% |
| folate | 1% |
-
1 can (106 g) oil-packed sardines, drained
1 pkg (8 oz/250 g) cream cheese, softened
1 green onion, minced
1/4 cup (50 mL) minced fresh parsley or dill
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) hot pepper sauce
1/2 tsp (2 mL) pepper
Preparation:
In food processor, blend together sardines, cream cheese, onion, 2 tbsp (25 mL) of the parsley, lemon rind and juice, hot pepper sauce and pepper, scraping down side of bowl once or twice. Scrape into serving bowl. Cover with plastic wrap; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 3 days.) To serve, garnish with remaining parsley.
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