8 boned and skinned canned sardines in olive oil
8 oz. ricotta cheese
1 tsp. curry powder
One quarter cup fresh parsley, chopped
2 Tbsp. capers, rinsed and drained
1 tsp. lemon zest

Drain oil from sardines and discard tails. Combine sardines with remaining ingredients in a food processor and process until a coarse spread forms. Serve with crisp crackers.

The Skinny: Use cottage cheese in place of the ricotta.