Smoked Salmon Artichoke Dip

Ingredients:

Alaska Smokehouse 8oz Smoked Pink Salmon, drained, skin removed, and flaked

1 cup shredded parmesan cheese

10oz package of frozen chopped spinach, thawed and drained (squeeze to drain)

14oz can of artichoke hearts, drained and chopped

8oz block of cream cheese, softened

1/4 cup mayonnaise

2 cloves garlic, minced

1/3 cup sour cream

Crackers or crostini 

Directions:

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients except crackers until well combined.  Try not to shred the smoked salmon too much.

Using a spatula, empty the bowl into an oven safe baking dish, like a medium sized casserole dish or a smaller rectangular baking dish.

Bake in a preheated oven for 20-25 minutes, or until the top is beginning to brown and the dip is bubbling.  Check on the dip after 10 minutes in the oven, then ever 5 minutes after that, as some ovens can cook faster or slower than others.

Substitutions:

If you want, you can add in some additional flavor by using one of our tins of Alaska Smokehouse Spreads.  Simply use two tins and 4oz of cream cheese.   Tins will have some excess oil on top from the canning process, drain tins of oil, then add to the mixture. Try our Pepper Garlic or Chipotle Salmon Spreads with this recipe!

You can also use marinated artichoke hearts for a flavor boost.  Simply match the weight to switch.