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
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.
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.
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.