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Nutrition Facts
Serving Size 85 g
(Approx. 8 Servings)
Amount Per Serving
Calories 160 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 460 mg 19%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 6 g
Vitamin A 10% Iron 2%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoked Salmon and Roasted Shishito Pepper Dip
Prep Time
15 minutes
Cook Time
6 minutes
Total Time
21 minutes
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
12 Shishito peppers
1 Tsp salt, divided use
8 Oz Neufchâtel Cream Cheese
3/4 cup(s) whole milk Greek yogurt, (about 3/4 cup)
1 medium lime, juiced
1/3 cup(s) green onions, green and white parts, thinly sliced
1/4 cup(s) fresh cilantro, finely chopped
3 Oz H‑E‑B Cold Smoked Sockeye Salmon
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Place a large pan over high heat. Add oil and Shishito peppers, season lightly with a pinch of salt, and sear just long enough to slightly blacken and blister skins. Remove from pan and allow to cool.
Soften cream cheese in microwave for 30 seconds. Using a hand mixer, blend cream cheese and Greek yogurt until very smooth.
Add lime juice, green onions, cilantro and remaining salt. Stir to combine.
Cut stems from Shishito peppers and chop. Gently stir peppers and salmon through cream cheese mixture. Adjust seasoning with salt and pepper if desired.
Chill until ready to serve. Serve with pita chips or cucumber slices.


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