Home > Recipes > Smoked Salmon Dip in Pumpernickel

Smoked Salmon Dip in Pumpernickel Recipe

I got this recipe from my brother, who is a fabulous cook, and it has become a staple at Christmastime. The smoky salmon blends wonderfully with the cream cheese. Adjust the amount of hot sauce to suit your taste.—Kathy Smuz, Clearwater, Florida

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Smoked Salmon Dip in Pumpernickel Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Smoked Salmon Dip in Pumpernickel Recipe

Prep/Total TIme: 20 min.

Yield: 20 Servings

20 20

Ingredients

1 round loaf (1 pound) pumpernickel bread
1/2 pound smoked salmon fillet
1 package (8 ounces) cream cheese, softened
1/2 cup 2% milk
3 green onions, chopped
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/4 cup capers, drained
Assorted fresh vegetables

Directions

Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
In a food processor, combine the salmon, cream cheese, milk, onions, lemon juice, Worcestershire sauce and pepper sauce; cover and process until smooth. Stir in capers.
Fill bread shell with salmon dip. Serve with vegetables and reserved bread cubes. Yield: 2-1/2 cups.

Nutritional Facts 2 tablespoons (calculated without vegetables and bread) equals 58 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 183 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1 fat.

Originally published as Smoked Salmon Dip in Pumpernickel in Country Woman Christmas Annual 2010, p43