Featured

Smoked Salmon Dip in Pumpernickel Recipe

5 1 1
Publisher Photo

Smoked Salmon Dip in Pumpernickel Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep/Total TIme: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total TIme: 20 min.

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

Nutritional Facts

2 tablespoons: 58 calories, 5g fat (3g saturated fat), 16mg cholesterol, 183mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fat.

  • 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
  1. Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSmoked Salmon Dip in Pumpernickel

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
spiker1 User ID: 264159 115645
Reviewed Oct. 10, 2013

"This was great!"

Loading Image

Similar Recipes

More from Taste of Home