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Two cans of Safe Catch Wild Pacific Pink Salmon

Creamy Spinach & Salmon Holiday Dip

Warm spinach-artichoke dip gets a holiday-worthy twist with tender wild salmon, savory Parmesan, and a bubbling mozzarella topping.

Serves:

8 as an appetizer

Prep Time:

15 mins

Cook Time:

20-25 mins

Creamy Spinach & Salmon Holiday Dip

Ingredients

  • 1 (5 oz) can Safe Catch Wild Pacific Pink Salmon, Do Not Drain
  • 1 (14 oz) can artichoke hearts in water, drained, patted dry, and chopped
  • 2 lightly packed cups baby spinach (about 2 oz), washed, thoroughly dried, and finely chopped
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup grated Parmesan
  • ½ cup shredded mozzarella
  • 2 garlic cloves, minced
  • ¼ tsp black pepper
  • 1 tsp olive oil, for greasing
  • Toasted baguette slices, crackers, or crisp vegetables, optional, for serving

Tools you'll need

  • Oven
  • Mixing bowl
  • Fork, spoon
  • Shallow 1½-quart baking dish (about 8 inches across)
  • Instant-read thermometer

Instructions

  1. Heat oven to 375°F. Lightly grease a shallow 1½-quart baking dish with the measured oil.
  2. Mix cream cheese, sour cream, Parmesan, garlic, and black pepper until combined.
  3. Open salmon: Do Not Drain. Flake with a fork to incorporate all natural juices, then fold into the dip with the dried artichokes, spinach, and ¼ cup mozzarella.
  4. Spread evenly in the dish and scatter the remaining ¼ cup mozzarella across the surface.
  5. Bake for 20–25 minutes, or until bubbling and 165°F in the center; extend the time if needed. For more color, broil for 1–2 minutes only in a broiler-safe dish, watching constantly.

SERVING SUGGESTION

Serve warm with toasted baguette slices, crackers, or crisp vegetables.

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