Hot Spanish Salmon Artichoke Dip

So I got to wondering what would Romesco sauce taste like if you mixed it with some cream cheese … and seafood … and made it into a dip? My initial thoughts were to put crab and artichoke in the dip, but changed my mind midstream and went for salmon instead. You could use shrimp, crab, fish, or a mix of the three: whatever you prefer.

I call this dip “Spanish” because the Romesco sauce in it is Spanish. Romesco is such a wonderful smoky tasting sauce that brings magic to everything it touches … and this dip is no exception!

The first time I tried this dip cold, but it is SO much better with some ooey gooey melted cheese, served up hot with crackers, chips, or crusty little toasts. I had a hard time making myself save enough to get some photos of it. Mmmm yeah. Pure bliss. I think I have a new favorite dip … 🙂

Hot Spanish Salmon Artichoke Dip

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 1/2 to 2 cups of dip 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 3 oz. light cream cheese, softened
• 3 oz. plain nonfat Greek yogurt
• 3/8 cup Romesco sauce (recipe here)
• 1/2 cup chopped artichokes
• 1 5-oz. can salmon, drained (or more … I added some chopped leftover salmon from dinner as well)
• 1/2 cup shredded Italian Blend Cheese

---

Instructions

1. Preheat the oven to 350 F. In a small mixing bowl, mix together the cream cheese, Greek yogurt and Romesco sauce with an electric mixer until everything is mixed well and a little fluffy.
2. Stir in the artichokes and salmon, stirring well to break up the salmon pieces into little bits.
3. Save a bit of the cheese for the top, then stir the rest into the dip. Sprinkle the top with the reserved cheese and a sprinkle of paprika.
4. Bake at 350 for 20 minutes or so until the cheese is melted and the dip is heated throughout. Sprinkle with snipped chives (if desired) and serve hot with chips, crackers, or crusty little toasts.

---

Notes

For faster results, microwave the dip for a minute, stir, microwave for another minute, then top with cheese and put in the oven for about 5 minutes to melt the cheese on top.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Foodie Friends Friday, Sweet & Savory Sunday, Munching Monday, Tuesday’s Table, Totally Tasty Tuesday, Talking Tuesday over the Fence,Wednesday Roundup and Keep Calm & Cook On: Appetizers.