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- 3 4-oz cans water-packed sardines, drained
- ⅔ cup reduced-fat ricotta cheese
- ½ lemon, juice only
- 1 ½ tbsp prepared horseradish
- ¼ tbsp black pepper
- 8 rye crackers
- Place sardines in a large bowl and mash gently with a fork.
- Stir in ricotta, lemon juice, horseradish, and black pepper.
- Spread sardine mixture on crackers.