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Artichoke-Smoked Salmon Dip


¾ cup mayonnaise
¾ cup Parmesan cheese, shredded
½ cup scallions, chopped
1 13 ½ ounce can artichoke hearts, drained and coarsely chopped
½ ounce lemon juice
1 pound house smoked salmon, crumbled
½ teaspoon black pepper, ground
fresh parsley, finely chopped


Blend together the first three ingredients in a food processor. Fold in the remaining ingredients. Store in the refrigerator until 30 minutes prior to serving.

Place the dip in a 2-quart baking dish and cook for 30 minutes at 375 degrees. Remove from the oven and sprinkle with chopped parsley.

Serve warm with tortilla chips, grilled pita slices, or crackers.

Serves 8

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