1 tub (8 ounces) fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss cheese
1 Tablespoons light mayonnaise
1½ teaspoon Dijon mustard
½ teaspoon lemon juice
1 can (5 ounces) skinless boneless pink salmon in water, drained and finely flaked
1 Tablespoon dried minced onion
In a medium bowl, combine cream cheese, cheese wedges, mayonnaise, Dijon, and lemon juice. Mix thoroughly, until ingredients are completely integrated.
Add salmon and onion and stir thoroughly, until a very smooth consistency is reached. Refrigerate over night, or until ready to serve.
Makes 6 servings.