Spinach, Salmon, & Artichoke Dip

Spinach, Salmon, & Artichoke Dip


  • 12-16 oz prepared (refrigerated) favorite spinach, artichoke, and parmesan dip
  • 4 oz SeaBear Pacific Northwest Smoked Salmon (try Traditional or Garlic Lover's)
  • 1/4 cup shredded or grated Parmesan cheese
  • Minced fresh parsley, chives, or green onions for garnish, if desired
  • Crostini, bread sticks, or raw veggies for dipping


  1. Heat oven to 425°F.
  2. Mix dip and salmon in an oven proof baking/serving dish.
  3. Sprinkle on the cheese and bake 10-15 minutes until dip starts to bubble around the edges and cheese is melted.
  4. Garnish, if desired, and accompany with bread or veggies for dipping; serve while hot.
Tip: transfer to mini slow-cooker to keep warmer; top with additional salmon if desired.

Serves 4-8.