- 2 ounces Neufchâtel 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 ½ teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon wine vinegar
- 2 tablespoon chopped pecans
