This flavorful dip is great served with slices of sourdough baguette, crostini or crackers.
14.75 oz. or 7.5 oz. Cooked Alaska Chum Salmon
1 package (8 ounces) cream cheese
1 cup mayonnaise (Note: Do not use reduced-fat or fat-free mayonnaise for this recipe.)
3/4 cup very thinly sliced white onion
1/2 cup minced green onions
1/2 cup minced celery
1/2 to 1 teaspoon hot pepper sauce
2 teaspoons minced garlic
1 Tablespoon fresh lemon juice
1 can or jar (13.5 ounces to 14.75 ounces) artichoke hearts (not marinated), drained well and coarsely chopped
3 cups (8 ounces) shredded, high-quality Parmesan cheese
Garnish: Minced fresh parsley or thinly sliced green onions
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 425°F 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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