Hot Salmon Spinach Dip

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.

Let’s talk about accompaniments.  I like homemade corn chips with just about anything.  And they were great with this.  In my (non-GF) dream world, I think this would be fantastic with little rye toasts or buttery crackers.  My husband was fine spreading it on fresh slices of bread.  I’m thinking you could get away with thick-cut, kettle potato chips.  A spoon works too.

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Hot Salmon-Spinach Dip

A hot, creamy spinach dip made with salmon, fresh dill and two kinds of cheese. Great served with chips, crackers, or bread.

  • Total Time: 45 mins
  • Yield: 8-10 1x


Units Scale
  • 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
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/21 cup Parmesan cheese
  • fresh dill, finely minced
  • salt and pepper, to taste
  • Chips, toast, or crackers, for serving


  1. Preheat oven to 400 degrees F. Butter a small, glass baking dish and set aside. (I used two large ramekins.)
  2. 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.
  3. 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.
  4. 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.
  5. Bake until the top is brown and the dip is bubbling all over, about 20-25 minutes. Remove and let cool slightly before serving.
  6. Serve with chips, crackers, or with fresh or toasted slices of bread.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Appetizer
  • Cuisine: American

Disclosure:  As part of the CRS Fresh Catch Crew, I received complimentary salmon to enjoy.  And enjoy it I have.  Very much so.

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  1. My parents make halibut dip with chiles and it is my second favorite way to eat halibut. I would love to use my salmon leftovers this way to mix up my smearing a cracker with cream cheese and tossing cold salmon on top! How muh salmon did you use for that amount of dip? I couldn’t see it in the recipe.

  2. DOH! That might be nice if the recipe actually said “salmon” in the ingredients. ;) I just added it in. Thanks so much for catching that! And you better be sending me the recipe for the halibut.

    Thanks, @Kristina! If it has your approval, that’s all I need. :)

  3. This is the best ever! All my kids love it. I make it at least 3x a month. We also stuff it in mushrooms.

  4. Loved it! Used this recipe almost to a T. Added oil oil to the top for presentation and used baked pita chips for the dipper.

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