Smoked Salmon Cream Cheese Spread

It has been several years since I tried my first Smoked Salmon appetizer.  It was piped into a buttery homemade crust; so you can imagine it was full of calories, fat, and carbs.  This is why I piped my Smoked Salmon Cream Cheese into Won-ton cups; they are easy to make and much healthier.

You don't have to worry about gaining weight when you enjoy this great appetizer!  Flip2Tasty has done it again—you'll be surprised how small an impact this recipe has in points!

Smoked Salmon can be strong so I really worked on my flavor profile to bring other flavors forward.  I ended up with a rich and incredible appetizer—unanimously approved by my family—including my two sons who don't like salmon!  Leave a comment to let me know what you think!

Servings: 36  Serving size: 1  Calories: 42  Fat: 2g  Carbs: 1g  Fiber: 0g  Protein: 2g  Sugar: 0g
Sodium: 104mg         Old points: 1    Points +: 1 (filling only) Two filled Won ton cups 3 points


  • 2 (8 oz) Low-Fat Cream Cheese
  • 1/4 cup Low-Fat Sour Cream
  • 1 tsp Worcestershire Sauce
  • 3 tsp Lemon Juice
  • 1/2 tsp Hot Sauce
  • 2 tsp Dill
  • 3 tsp Prepared Horseradish, drained
  • 2 Tbsp Onion, minced
  • 2 (4 oz) packaged Smoked Salmon cutlets, fine chop
  1. In Medium bowl, stir cream cheese and sour cream until smooth.
  2. Add Worcestershire, lemon juice, hot sauce, dill, horseradish and onion.  Stir well.
  3. Fold in Salmon.  Mix well.
  4. Before serving, pipe salmon into Won ton cups.  (can do this by hand if you prefer)
  5. Refrigerate any left over mixture.
To prepare Won ton cups:  Preheat oven to 375 degrees. Lay cold Won ton wrappers flat.  Lightly spray with cooking spray.  Using a mini muffin tin, center each Won ton wrapper and gently press down on the center until cup is formed. Bake for approximately 5-6 minutes or until light golden brown.  Cool.  
To save time, Won ton cups can be made the day before.



What do you think?