Salmon Spread

• 2 ounces Neufchatel cream cheese
• 3 tablespoons plain nonfat yogurt
• 1 6- or 7-ounce can or pouch of salmon, drained, bones and skin removed
• 1 teaspoon grated onion
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon wine vinegar
• 2 tablespoon chopped pecans

1. In bowl, mash cream cheese with yogurt until smooth.
2. Drain salmon and add to bowl (for a more neutral taste, run drained salmon under warm water).
3. Add remaining ingredients, and stir well to mash salmon.
4. Serve with crackers or on little squares of thin pumpernickel or rye bread.

cream cheese, nonfat yogurt, salmon, onion, worcestershire sauce, lemon juice, wine vinegar, pecans

Taken from cooking.nytimes.com/recipes/11529 (may not work)