- 1 c Stonyfield Organic Whole Milk Plain Greek Yogurt
- 1/3 lb smoked salmon
- 1 T fresh dill (chopped)
- 1 T vidalia sweet onion (finely chopped)
- fresh dill for garnish
In a medium-size bowl, chop the smoked salmon.
Add dill, onion and yogurt.
Spoon into serving bowl and refrigerate for 2-4 hours, or overnight. This allows flavors to combine.
Garnish with fresh dill.