Sardine Spread on cucumber slices or crackers.
Highlighting Kathy’s Sardine Spread in this tribute to our father was a no brainer – we ate sardines all the time growing up. The best was at home on toasted, seeded rye with crisp lettuce and a squirt of lemon.
Not so great, was when it was our “brown bag” lunch back in elementary school – while they still tasted delicious it was perfect fodder for teasing classmates, mostly by boys
1 (8 oz) package cream cheese, softened
1 (3.75 oz) can boneless, skinless sardines, drained
1 garlic clove, crushed
1 tsp freshly squeezed lemon juice
3 tsp reduced-fat mayonnaise
Freshly ground white pepper, to taste
Sea salt, to taste
Equipment & Tools:
Measuring cups and spoons
Handheld lemon squeezer