Triple-Smoked Salmon-Pepper Dip

Triple-Smoked Salmon-Pepper Dip

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From: Diabetic Living Magazine

Smoked salmon, smoked paprika, and broiled sweet peppers give this appetizer dip an intense, deep flavor. Serve warm on cucumber slices, carrot sticks, or thin slices of French bread.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large green sweet pepper
  • 1 (8 ounce) package package reduced-fat cream cheese (Neufchatel), softened
  • ½ cup light dairy sour cream
  • 2 tablespoons fat-free milk
  • ½ cup thinly sliced green onions (4 to 6)
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika or paprika
  • ½ to 1 teaspoon finely chopped chipotle pepper in adobo sauce
  • 4 ounces hot-style smoked salmon, flaked, with skin and bones removed
  • 72 English cucumber slices, 8 cups carrot sticks, or 24 toasted thin slices whole grain baguette-style French bread


  • Prep

  • Ready In

  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°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 ¼ 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. (per serving)
  • To make ahead: 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°F. Bake for 30 to 35 minutes or until dip is heated through, stirring once halfway through baking. Serve as directed in Step 3.

Nutrition information

  • Serving size: ¼ cup dip with 6 cucumber slices
  • Per serving: 93 calories; 6 g fat(3 g sat); 1 g fiber; 6 g carbohydrates; 5 g protein; 13 mcg folate; 24 mg cholesterol; 3 g sugars; 408 IU vitamin A; 14 mg vitamin C; 54 mg calcium; 0 mg iron; 194 mg sodium; 199 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ lean protein, ½ vegetable

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