My parents and my daughter come over every Friday and I LOVE to make them extra special food 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).
Yep, still adding more and more yumminess 🙂
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!
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Salmon Spinach and Artichoke Dip
Salmon Spinach and Artichoke Dip is a fun spin on a traditional spinach artichoke dip by adding salmon and served in a bread bowl
- 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
Set a large skillet over medium heat. Once hot add one tablespoon of the olive oil, spinach, kosher salt, and pepper. Cook 3 to 4 minutes.
Add the cream cheese, sour cream, mayo, Old Bay, Worcestershire sauce, lemon juice, Tabasco sauce, mozzarella cheese, parmesan cheese, artichoke hearts, and salmon. Stir until melted and evenly combined.
Remove from heat and stir in the fresh dill if using. Taste for seasoning and add more dill, lemon juice, Tabasco and/ or Old Bay if needed.
Cut the top off of the bread, cut into cubes, and hollow out the center. Put the dip into the hollowed out bread loaf.
Note: Depending on bread size, all dip may not fit, but you can serve extra dip or refill bread bowl with extra dip.
Bake in a 375 degree oven for 10 minutes. Toss the bread cubes and bread from the center of the bread with some olive oil, kosher salt, and pepper in a bowl. Put the bread on the same tray as the dip and bake 5 to 10 more minutes,
Serve with the bread cubes for dipping along with crackers and/ or chips.