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.