In this easy dip, spinach and smoked salmon are combined with cream cheese and warmed to ooey gooey perfection. Serve it to guests at your next cocktail party with crackers and bubbly or keep it all to yourself for an indulgent snack — we don’t judge.
5 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces cream cheese, softened
½ cup mayonnaise
2 scallions, white and green parts, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 tablespoons chopped pickled jalapeño
½ teaspoon finely grated lemon zest
½ teaspoon freshly ground pepper
2 portions smoked salmon (12 to 16 ounces), skin and pin bones removed
¾ cup panko
4 tablespoons melted unsalted butter or neutral oil, such as avocado or grapeseed
Crackers or toasted baguette slices for serving
Make the Dip
Position a rack in the upper third of the oven and preheat to 425°F. In a medium bowl, combine the spinach, cream cheese, mayonnaise, scallion, parsley, pickled jalapeño, lemon zest, and pepper. Stir until smooth.
Add the Salmon
Working over the bowl, break the salmon into flakes; you should have about 2 cups. Stir until combined. Stir less for a chunkier spread or more for a smoother spread. Season lightly with salt if needed. Transfer the dip to a shallow baking dish and spread evenly.
Bake and Serve
In a small bowl, combine the panko and butter and season lightly with salt. Sprinkle the panko evenly over the dip and bake until golden and heated through, 6 to 8 minutes. Serve warm with crackers or baguette slices for scooping.
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Pair it Up
Serve something bubbly and bright to complement the richness of this luscious spread. Sparkling whites like cava and prosecco, or beers such as slightly bitter and citrusy IPAs or crisp lagers are perfect options.
The dip can be prepared through step 3 and refrigerated for up to 3 days or frozen for up to 1 month. Top with panko and bake as instructed.
Change It Up
Save the salmon skin to make sweet and spicy salmon skin bacon, as in this pescatarian BLT.