Ingredients
- This flavorful dip is great served with slices of sourdough baguette, crostini or crackers.
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 1 package 1 package (8 ounces) cream cheese
- 1 cup 1 cup mayonnaise (Note: Do not use reduced-fat or fat-free mayonnaise for this recipe.)
- 3/4 cup 3/4 cup very thinly sliced white onion
- 1/2 cup 1/2 cup minced green onions
- 1/2 cup 1/2 cup minced celery
- 1/2 1/2 to 1 teaspoon hot pepper sauce
- 2 teaspoons 2 teaspoons minced garlic
- 1 Tablespoon 1 Tablespoon fresh lemon juice
- 1 can 1 can or jar (13.5 ounces to 14.75 ounces) artichoke hearts (not marinated), drained wellandcoarsely chopped
- 3 cups 3 cups (8 ounces) shredded, high-quality Parmesan cheese
- Garnish: Minced fresh parsley or thinly sliced green onions
Servings:
Units:
Instructions
- In a medium bowl cream the cream cheese until soft, then beat in the mayonnaise until just blended. Do not over-mix. Fold in salmon and
- remaining ingredients, except garnish, until well combined.
- Place dip in an 8-inch square baking dish or ovenproof serving dish. Smooth out but do not compact dip. (Dip can be covered and
- refrigerated for up to 3 days at this point.)
- When ready to serve dip, place in a preheated 425F oven. Bake for 12 to 15 minutes or until dip just starts to bubble around the edges, is
- heated through and the cheese is melted. If desired, sprinkle with parsley or green onions. Serve immediately.
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