I really identify salmon dip with the holidays. It just seems like the perfect thing to munch on while waiting for Thanksgiving dinner to be served. Since that's the case, I wanted to perfect my dip before the craze of the holidays hits.
I am so lucky to have a freezer full of Pacific Northwest Coho and Chinook Salmon, all caught by my boys on the Columbia River in Astoria, Oregon. They have fished several times this summer and I am stocked for the winter! The fish is filleted and vacuum packed within hours of being caught. It is so fresh and we love having access to this type healthy food.
This is my oldest son with his Coho Salmon catch from last weekend. Quite the fish! It's in my freezer now just waiting for the perfect occasion to throw it on the barbecue.
Anyway, we eat a lot of salmon and sometimes the cooked meat is shredded into one cup portions and frozen. This is perfect for salmon dip throughout the year. Also works great if you have leftover salmon from dinner.
Trust me, everyone will go nuts for this dip, it's kind of awesome!!
Hot Cheesy Salmon Dip
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- Juice of half a lemon
- 1/2 teaspoon hot pepper sauce
- 3 green onions, sliced thin
- 2 cups (about 12 oz) flaked/shredded cooked salmon meat or smoked salmon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup finely shredded Parmesan cheese
- sliced baguette
- Preheat oven to 400 degrees F.
- With a mixer, beat cream cheese and mayonnaise together until smooth, light and fluffy. Stir in lemon juice, pepper sauce and green onions; fold in salmon meat. Spread in a 1-1/2 quart baking dish and sprinkle with Parmesan.
- Bake for 20 minutes until top is golden and bubbly. Serve with sliced baguette.
Serve with a sliced baguette and it will be well-received.
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