• 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

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