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Serves: 24
Total Calories: 2,052.467
Prep time: 12 minutes
Cook time: n/a
Total time: 12 minutes

2 cups plain yogurt (nonfat)
1 (15-ounce) can red or pink salmon packed in water, drained and picked over for skin and bones
1 tablespoon light miracle whip
1 tablespoon fresh parsley chopped
1 tablespoon green onion tops and bottoms, chopped
1/4 teaspoon dill weed
1/4 teaspoon thyme
6 (6 inch rounds) whole whead pita bread

1. 16 hours before serving: Line a strainer with a paper coffee filter or cheesecloth. Place over a bowl. Spoon yogurt onto coffee filter, cover and refrigerate for 10 to 14 hours. Yogurt will now be thick. Discard the collected liquid beneath or use it in soups or breads. Remove yogurt from the filter and place in a medium bowl.
2. 2 to 4 hours before serving: Gently mix remaining ingredients (minus pita) into yogurt. Refrigerate 2 or more hours before serving. Note: If “water puddles” appear after the dip has sat awhile, simply stir.
3. Lightly toast each pita in a toaster and cut into triangles to serve. Also excellent served with Bagel Chips.

Nutritional Facts:

Serves: 24
Total Calories: 2,052.467
Calories from Fat: 460

More Recipes from the Lickety Split Meals Cookbook:
Benito Bean Dip
7-Layer Bean Dip
Oklahoma Bean Dip
Herbed Salmon Spread
Holiday Crab Dip
Bagel Chips
Spinach Dip in Pumpernickel
South of the Border Roll Ups
Simple Tofu Bites
Tzatziki and Vegetables
Marinated Sesame Chicken Kabobs
Zippy Zonya Mexi Mix