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© Meredith Corporation. All rights reserved. Used with permission.
Line a baking sheet with foil. Cut green pepper into quarters, removing stem, seeds and membranes. Place pepper quarters, skin-sides up, on the prepared pan. 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. Stir 1/4 cup green onions, garlic, paprika and chipotle into the cream cheese mixture. Gently fold in salmon and the chopped roasted pepper. Spread in a 1-quart au gratin dish.
Bake for 25 minutes or until heated through, stirring once halfway through baking. Sprinkle with the remaining 1/4 cup green onions. Serve warm with cucumber slices, carrot sticks and/or baguette slices.