Salmon Spinach Artichoke Dip

  • Author: Cassie Johnston
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Salmon Spinach Artichoke Dip is a rich and hearty twist on the classic appetizer. Serve it warm with crackers or veggies for dipping.



  • 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
  • 114 ounce can artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/3 cup sour cream
  • 1 package Blue Diamond Almond Nut Thins


  1. 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.
  2. 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).
  3. 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.
Skip to toolbar