This post is sponsored by Blue Diamond Nut Thins.
Salmon Spinach Artichoke Dip is a rich and hearty twist on the classic appetizer. Serve it warm with crackers or veggies for dipping.
Ready in 30 minutes
I am so excited for this week’s posts, guys! I’ve partnered up with my good friends at Blue Diamond Almonds to bring you three unique recipes over the next few days, spotlighting their latest and greatest products. It’s a Blue Diamond takeover on Wholefully!
We’re kicking off the week with a cheesy and hearty spinach artichoke dip recipe that is the perfect choice for dipping with Blue Diamond’s Almond Nut Thins. Nut Thins are a favorite in our house—they are thin and crispy, gluten-free, and packed full of protein. I tend to be a fan of thinner crackers, but thin crackers usually aren’t so great for dipping into thick, hearty dips like this one—not the case for Nut Thins! Nut Thins are thin and crispy, but strong enough to hold their own with cheesy, thick dips. It’s the best of both worlds!
Now that we’ve established the crackers are awesome, let’s talk about the dip itself. I’ve been on kinda a dip kick lately (I have a few more dip-tastic recipes coming at you in the next few weeks), and I think this twist on standard spinach-artichoke dip might be impossible to top.
Spinach-artichoke dip is awesome on its own, but when you add a touch of roasted, flaky salmon to it? It’s incredible. It makes it feel like you are eating more than just a big bucket of hot cheese (although, there ain’t nothing wrong with that). The addition of salmon gives it a bit more heft—you could even serve this with Nut Thins and veggies as dippers and it be a fun change-of-pace for dinner.
Spinach artichoke dip is one of those foods that seems like it’d be a lot harder to make than it is, but it’s super easy. You need one bowl, a spoon, and a baking dish, and that’s about it. And the directions are as easy as mix, pour, and bake. It is so simple, and so delicious!
Of course, if you are veggie, you can easily leave the salmon out and have a rockin’ spinach artichoke dip! This is a great base recipe for spartichoke dip (spinichoke? artinach?)—it’s wonderful on its own, but also accepts mix-ins nicely. Play with it and have fun! Enjoy.
- 8 ounce salmon filet
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup shredded parmesan cheese
- 10 ounce package frozen chopped spinach, defrosted and squeezed dry
- 1–14 ounce can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- ⅓ cup sour cream
- 1 package Blue Diamond Almond Nut Thins
- Preheat oven to 375°. Place the salmon filet on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in preheated oven until opaque and flaky, about 10 minutes. Remove from oven and set aside.
- In a large mixing bowl, stir together the remaining ingredients (except the Nut Thins) until well-combined. Gently break in the salmon filet and stir to combine (try not to break up the salmon too much with vigorous stirring).
- Spoon the dip into an oven-safe baking dish, and bake in preheated oven for 20-25 minutes, or until the top is beginning to brown and the dip is hot and bubbly. Serve with Nut Thins for dipping.
For this recipe, I recommend:
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About Blue Diamond Nut Thins
Nut Thins are a crunchy cracker loaded with nutritious almonds and baked to perfection. Wonderful as an appetizer or ideal for snacking. With three grams of protein per serving, they’re a great afternoon pick-me-up.