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Smoked Salmon Dip in Pumpernickel

 Smoked Salmon Dip in Pumpernickel
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
20 ServingsPrep/Total TIme: 20 min.


  • 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.
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,

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Smoked Salmon Dip in Pumpernickel (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1 fat.