Hot Artichoke, Alaska Salmon and Parmesan Dip

Name: Hot Artichoke, Alaska Salmon and Parmesan Dip | Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 2 Cans Royal Red® Red (Sockeye) Salmon 7.5 oz; 8 oz Cream Cheese (Softened); 1 Cup Mayonnaise (note: do not use reduced fat or fat free); 3/4 Cup White Onion (thinly sliced); 1/2 cup Green Onion, minced; 1/2 cup Celery (Diced); 1/2 to 1 teaspoon Hot Pepper Sauce; 2 teaspoon Garlic, minced; 1 Tablespoon Fresh Lemon Juice; 13.5 to 14.75 oz Artichoke Hearts (not marinated), drained well and coursely chopped; 8 oz Parmesan Cheese (Shredded); Fresh Parsley, minced; Green Onion, thinly sliced

20 minutes 4 servings

Ingredients

2 Cans Royal Red® Red (Sockeye) Salmon 7.5 oz
8 oz Cream Cheese (Softened)
1 Cup Mayonnaise (note: do not use reduced fat or fat free)
3/4 Cup White Onion (thinly sliced)
1/2 cup Green Onion, minced
1/2 cup Celery (Diced)
1/2 to 1 teaspoon Hot Pepper Sauce
2 teaspoon Garlic, minced
1 Tablespoon Fresh Lemon Juice
13.5 to 14.75 oz Artichoke Hearts (not marinated), drained well and coursely chopped
8 oz Parmesan Cheese (Shredded)
Fresh Parsley, minced
Green Onion, thinly sliced

Directions

This flavorful dip is great served with slices of sourdough baguette, crostini or crackers.
Use 1 can (14.75 ounces) or 2 cans (7.5 oz) Royal Red® or other Trident Seafoods® Alaska canned salmon, drained and chunked.
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 the 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.