Name: Salmon Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Ingredients: olive oil; 10 oz bag spinach; kosher salt, pepper; 8 oz cream cheese; 1/2 cup sour cream; 1/2 cup mayo; 2 1/2 Tbsps Old Bay seasoning; 2 Tbsps Worcestershire; 2 Tbsps lemon juice; 10 to 15 dashes Tabasco sauce; 2 cups mozzarella cheese (shredded); 1 1/2 cups shredded parmesan; 1 14 oz can artichoke hearts (drained and diced); 1 pound cooked salmon (or smoked salmon); Optional: 1 to 2 Tbsps fresh dill; Italian bread loaf; crackers and/ or chips

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My parents and my daughter come over every Friday and I LOVE to make them extra special recipes like this Salmon Spinach and Artichoke Dip.

I have had regular spinach and artichoke dip and even with crab or shrimp mixed in.

But never with salmon… so I was excited to try it!

Plus I served this in a bread bowl for a spectacular presentation.

And used bread for dipping along with some chips and crackers for a little variety.

How to Make Salmon Spinach and Artichoke Dip

I guess this does look like a lot of ingredients.

But I assure you this dip is WELL worth it!

You could use any cooked salmon, smoked salmon from the store, or even canned salmon.

But I am using Traeger Smoked Salmon which really added some extra deliciousness 🙂

Set a skillet over medium heat and add some olive oil.

Then a 10 ounce bag of spinach, kosher salt, and pepper go into the skillet.

This looks like a TON, but it will cook down to almost nothing within a few minutes, stirring a few times.

And then, you know that pic with ALLLLLL the ingredients… they all go into the skillet too.

Cream cheese, sour cream, mayo, Old Bay, Worcestershire sauce, lemon juice, Tabasco sauce, mozzarella cheese, parmesan cheese, chopped artichoke hearts, and smoked salmon (or cooked or canned salmon flakes).

adding salmon and cream cheese to the cooked spinach

Yep, still adding more and more yumminess 🙂

adding artichokes and old bay seasoning to dip

Stir until melted and evenly combined.

Then remove from heat and stir in some fresh dill.

This herb is optional, but it does add some fresh flavor and that little extra somethin’- somethin’ that makes you go “Hmmmmm?!”

Taste for seasoning and add more Old Bay, lemon juice, dill, and/ or Tabasco until it’s perfect for you.

So you could serve this as is, without the bread bowl.

But I went for the beautiful presentation with the Italian bread.

Using a serrated bread knife, cut the top of the loaf off.

Dice the top of the bread and hollow out the center to make room for the dip.

Put all extra bread in a bowl.

Fill as much of the dip as you can into the bowl.

Mine fit about half of the dip, but you can heat and refill as needed.

Or if you are lucky enough to have leftover dip it’s SOOOO good reheated the next day.

Place on a baking sheet and bake in a 375 degree oven for 10 minutes.

While the dip is baking, toss the bread with olive oil and kosher salt.

Then arrange the bread around the bread bowl on the baking sheet and place back into the oven for another 5 to 10 minutes.

The bread will get nice and warm and toasty 🙂

Serve Salmon Spinach and Artichoke Dip with the bread for dipping, and also some chips and crackers too!

You kinda can’t go wrong with any dipping device…bread, pita chips, Fritos, (a frickin’ spoon!) whatever you dip into this it’s sure to have your tastebuds singing and dancing!

YUM!

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