Servings: 4
Time: 20 minutes
Ingredients
Salmon & Havarti Flatbread
- 8 oz. cream cheese, softened
- 1/2 cup Odyssey® sour cream
- ½ cup green onions, sliced
- 6 oz. Buholzer Brothers™ Havarti cheese, shredded
- 1/2 cup smoked salmon, roughly chopped depending on desired size
- ½ cup red onion, diced
- 2 tbsp capers
- 2 tbsp fresh dill, snipped
- 4 Naan bread or flatbread of choice (heated/pre-baked according to directions)
- Lemon, squeezed
- Salt and pepper to taste
Greek Yogurt Cucumber Salad
- 1/3 cup red onion, thinly sliced
- 1/4 cup olive oil
- 1 1/2 tsp. red wine vinegar
- 1 1/2 tsp. dried oregano
- 2–3 English cucumbers, thinly sliced
- 1 cup plain Odyssey 2% plain Greek yogurt
- 1 tbsp. lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Directions
Salmon and Havarti Flatbread
- Stir cream cheese and sour cream in a bowl until smooth. Add the Havarti, stirring to combine.
- Spread mixture over flatbread. Top with smoked salmon, red onion, capers and dill. Squeeze with lemon wedge. Season with salt and pepper to taste.
Greek Yogurt Cucumber Salad
- In a small bowl, combine the red onion, olive oil, vinegar, and oregano. Let the onions marinate at room temperature while preparing the rest of the salad.
- Combine the Greek yogurt, lemon juice, garlic, dill. Add the cucumbers, along with the marinated onions, including the liquid from the onions. Stir to combine. Salt and pepper to taste.
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