Salmon can be either cold- or hot-smoked. Cold-smoking produces a silky texture (nova or lox are two examples). Hot-smoked salmon, often just labeled smoked salmon, looks like a firmer version of a salmon fillet; its more substantial texture is best in this recipe. For the prettiest dip, choose bright-pink fish.

6 oz. hot-smoked salmon*
1/2 cup mayonnaise
1/4 cup plain yogurt
1/4 cup plus 1 tablespoon sliced green onions, divided
1 teaspoon seafood seasoning, such as Old Bay
Generous dash cayenne pepper or 1 teaspoon Asian chile sauce
6 cups assorted vegetables for dipping
Bagel crisps or toasted pita wedges

1. Remove and discard skin and dark brown fatty layer from salmon. Break salmon into pieces. Pulse in food processor until finely chopped. Add mayonnaise, yogurt, 1/4 cup of the green onions, seafood seasoning and cayenne pepper; pulse until blended.

2. Cover and refrigerate until ready to serve. Garnish with remaining 1 tablespoon green onion. Serve with vegetables and bagel crisps. (Dip can be made 1 day ahead.)

TIP *Look for hot-smoked salmon in the refrigerated section of the grocery store. If difficult to find, use shelf-stable smoked salmon.

1 1/3 cups

PER 2 TABLESPOONS: 105 calories, 9.5 g total fat (1.5 g saturated fat), 3.5 g protein, 1 g carbohydrate, 10 mg cholesterol, 265 mg sodium, 0 g fiber