Smoked Salmon Dip in Pumpernickel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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 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:
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.
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