Spinach Artichoke Salmon

Elise came up with this idea when we were dating and it was an instant hit for us and everyone who’s tried it so far. We love it on salmon but we have been eager to try this with a chicken variation.  My thoughts would be to stuff chicken breasts with the dip and wrap in a thin ham like prosciutto or something similar and bake it. It sounds good to me but it’s untested. The dip is also excellent baked by itself with Triscuit crackers. The main dish doesn’t take much preparation but it definately tastes like a masterpiece. 

All you need is

  • one package of McCormick Spinach Dip seasoning mix
  • one 8 oz package of cream cheese
  • 1 can (14 oz) of artichoke hearts
  • 1/2 cup of parmesan cheese
  • 1/2 cup of mayo
  • enough salmon or chicken for the number of people eating. the dip makes enough for about 6-8 single size pieces of fish.

First drain and chop the artichoke hearts as fine or coarse as you may like (a food processor works great for this) and mix them with the softened cream cheese, seasoning mix, parmesan cheese, and the mayo.  Mix until you get a smooth, even mixture.  When that’s done, put foil down on a baking pan with a little e.v.o.o. so the fish doesn’t stick place fish skin side down and salt and pepper to taste. throw it in the oven at 350 degrees untill fish is just starting to flake with a fork, about 7 to 10 minutes. You don’t want to cook it all the way.  When it is just starting to flake pull it out of the oven and apply a “healthy” amount of the dip onto each piece of salmon.  continue baking until done.  I like to broil it for the last 2 minutes or so untill the dip gets a nice golden brown on top and is bubbling quite a bit. Pull that thing outta there and prepare your butt to be blown off!!

You can make the dip by itself and bake it at 350 for about 20 minutes in a pie pan and it is excellent just as a dip on baguettes or Triscuit crackers or your fingers 🙂