1 large green sweet Pepper
1 8-ounce cream cheese
2 tablespoons cream
1/2 cup thinly sliced green onions (4-6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 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
Preheat broiler. Line a baking sheet with foil.
Cut green pepper into quarters, removing stem, seeds and membraines. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4-5 inches from the heat for 10-15 minutes or until peopper skings are charred.
Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.
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 cream 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 mixture 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 cucumber slices or other veggies.
Carbs per Serving: 6 G. Servings: 12 (1/4 cup dip and 6 cucumber slices each).
*When working with chile pepers, wear plastic gloves. These peoppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
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