Salmon Spinach Artichoke Dip
Salmon Spinach Artichoke Dip is a rich and hearty twist on the classic appetizer. Serve it warm with crackers or veggies for dipping.
Servings: 8 servings
Calories: 296kcal
Ingredients
- 8 ounce salmon filet
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded Parmesan cheese
- 1 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
Instructions
- Preheat oven to 375°F. 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.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 7g | Protein: 14g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 576mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5125IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 1mg
