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