Salmon Chaffles with Herb Greek Yogurt Dip

Chaffles

1 can Wild Caught Salmon, Canned (Drained)

1 cup Organic, Raw Cheddar Cheese (shredded)

1 Egg (beaten)

1/2 tsp Sea Salt & Black Pepper (or to taste)

1/4 tsp Garlic Granules (or to taste)

Herb Dip

1 cup Organic, Grass Fed Whole Milk Yogurt

1/4 tsp Garlic Granules (or to taste)

1/2 tsp Sea Salt & Black Pepper (or to taste)

1/2 tsp Dried Dill (or to taste)

Drain the salmon and mix in the egg, cheese and spices well.

1. Place a heaping tablespoon of mixture into your mini waffle iron and heat for about 3 -4 minutes. Repeat with the remaining mixture. I usually get 4 out of this.

2. Mix the spices into the yogurt well and adjust seasonings to taste. Feel free to make this your own and add any other spices as well!