SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Triple Smoked Salmon-Pepper Dip

Makes: 12 servings
Serving size: 1/4cup
Prep 55 mins Bake 350°F 25 mins
Triple Smoked Salmon-Pepper Dip
  • 1  large green sweet pepper
  • 1 8  ounce package  reduced-fat cream cheese (Neufchatel), softened
  • 1/2  cup  light sour cream
  • 2  tablespoons  fat-free milk
  • 1/2  cup  thinly sliced green onions (4 to 6)
  • 2  cloves garlic, minced
  • 1/2  teaspoon  smoked paprika or paprika
  • 1/2 - 1  teaspoon  finely chopped chipotle pepper in adobo sauce*
  • 4  ounces  hot-style smoked salmon, flaked, with skin and bones removed
  •  Toasted whole grain baguette-style French bread slices, carrot sticks, and/or cucumber slices

1. Line a baking sheet with foil. Cut green pepper into quarters, removing stem, seeds, and membranes. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4 to 5 inches from the heat for 10 to 15 minutes or until pepper skins are charred. Wrap pepper quarters in the foil; let stand 15 to 20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

2. Preheat oven to 350 degrees F. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream and milk until smooth. Reserve 1/4 cup of the green onions; stir the remaining green onions, the garlic, paprika, and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper. Spread in a 1-quart au gratin dish.

3. Bake for 25 minutes or until heated through, stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with baguette slices, carrot sticks, and/or cucumber slices. Makes 12 (1/4 cup) servings

From the Test Kitchen
  • Prepare as directed through step 2. Cover and store dip and reserved green onions in the refrigerator for up to 24 hours. Preheat oven to 350 degrees F. Bake for 30 to 35 minutes or until dip is heated through, stirring once halfway through baking. Serve as directed in step 3.
  • Because chile peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber or plastic gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Triple Smoked Salmon-Pepper Dip)
  • Servings Per Recipe 12,
  • cal. (kcal) 81,
  • Fat, total (g) 6,
  • chol. (mg) 24,
  • sat. fat (g) 3,
  • carb. (g) 3,
  • fiber (g) 0,
  • pro. (g) 4,
  • sodium (mg) 192,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe