4 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 cup sour cream
1 (8 ounce) container sour cream and chopped cabbage
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
24 jalapeno pepper, seeded and minced
1 tablespoon garlic powder
1/2 tablespoon smoked paprika
1 (8 ounce) container frozen whipped topping, thawed
1 cup milk, chilled or at room temperature
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and mayonnaise until fluffy. Mix in sour cream, cabbage, Worcestershire sauce, brown sugar, pepper, garlic powder, paprika, and whipped topping. Mix until desired consistency.
Melt butter in a medium saucepan over medium heat. Stir in milk or water to reach desired consistency.
Spread cream cheese mixture over salmon. Arrange in a single layer in a 9x13 inch baking dish. Layer with potatoes and cream cheese mixture. Sprinkle with ham slices. Top with cucumber slices and tomatoes.
Bake uncovered 35 minutes. Remove foil and cool slowly on rack.
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