Raise your hand if you always order spinach dip for your appetizer when you’re eating out? (I’m raising my hand.) I love the stuff. Usually it has artichokes in it. Sometimes green chiles. But this version…you’re gonna love it. It just seemed natural to add salmon and dill to spinach dip and bake it until bubbly.
Now, I have to tell you that I used Copper River Salmon. And you might be tempted to scold me. Totally understandable. Copper River Salmon really doesn’t need much more than a little salt to take you to salmon nirvana. But, we did have a few bits of salmon leftover. Again, no scolding please. I already know you’re wondering how there could possibly be any leftover bits. But there were. We feasted and were full, so into the fridge went the leftovers.
Call it a craving, if you will, but I needed to make this dip. I had to see if I was right. I received a few skeptical looks from my daughter and husband. My father-in-law happened to be down visiting and he gave it an enthusiastic thumbs-up.
And I was right, but of course. The dip was fantastic. I even noticed my husband taking scoop after scoop of delicious dip and enjoying it. See? I know what I’m doing.
- 4 oz. or more leftover salmon
- 2 tbsp. butter, divided, plus more for baking dish
- 3 scallions, thinly sliced
- 2 garlic cloves, finely minced
- 10 oz. fresh baby spinach, washed and dried
- 8 oz. cream cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½-1 cup Parmesan cheese
- fresh dill, finely minced
- salt and pepper, to taste
- Chips, toast, or crackers, for serving
- Preheat oven to 400 degrees F. Butter a small, glass baking dish and set aside. (I used two large ramekins.)
- Heat 1 Tbsp. butter in a large skillet until it starts foaming. Add the scallions and garlic and cook until softened. Remove from heat and transfer the scallions and garlic to a small bowl to cool.
- Add the other tablespoon of butter and heat again until foaming. Add the spinach and cook, turning it frequently with tongs, until it wilts and starts to release water. Remove from the pan and squeeze as much water as possible from the spinach. Roughly chop and set aside to cool.
- In a mixing bowl with an electric mixer, beat cream cheese until smooth. Add the mayo and sour cream and continue beating until well-combined. Add the remaining ingredients and reserved scallions, garlic, and spinach. Taste and add more salt and pepper, if needed.
- Bake until the top is brown and the dip is bubbling all over, about 20-25 minutes. Remove and let cool slightly before serving.
- Serve with chips, crackers, or with fresh or toasted slices of bread.
Disclosure: As part of the CRS Fresh Catch Crew, I received complimentary salmon to enjoy. And enjoy it I have. Very much so.