Stuffed in a round loaf of bread, this dip combines salmon and cream cheese.
2 loaves (16-ounce) King's Hawaiian Original Round Bread
1(8-ounce) pkg. cream cheese
1(14.75-ounce) can red or pink salmon
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon dill weed
1 teaspoon Tabasco sauce
1/4 teaspoon black pepper
3 tablespoons capers
Sliced green and red bell peppers, for dipping
Cherry tomatoes, for dipping
Carve out center core of bread within two inches of bottom and sides, keeping bread intact. Cut reserved bread and other loaf into 1-inch cubes for dipping.
Mix cream cheese, sour cream and salmon together. Add dill weed, Tabasco, black pepper and 2 tablespoons capers. Spoon into the center of the hollowed bread bowl. Sprinkle 1 tablespoon capers over the top of the dip mixture.
Serve with extra bread for dipping, along with sliced red and green bell peppers and cherry tomatoes. For a lighter dish, consider using low-fat cream cheese, mayonnaise and sour cream.