Smoked Salmon Nibbles

Go ahead — give them a try.

These festive and elegant-looking appetizers will class up any party.

Level: Easy
Serves: Serves 12


  • 2 tbsp. plain 2% Greek yogurt
  • 1 tsp. chopped dill, plus sprigs for garnish
  • 1/2 tsp. prepared horseradish
  • 1/4 tsp. lemon zest
  • 24 endive spears (about 3 heads)
  • 2 oz. smoked salmon, cut into 24 pieces


  1. Stir together yogurt, dill, horseradish, and zest.
  2. Top each endive spear with 1 piece smoked salmon and a dab of yogurt-dill cream. Garnish with dill sprigs.

10 cal per 2 pieces

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

More recipes like this
Brussels Sprout Pops
Sausage, Egg, and Kale Rounds
Buffalo-Tofu Bites
Mozzarella-Zucchini Cups
Sunflower-Pesto Dip