The Best Creamy, Cheesy Smoked Salmon Cheese Dip

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Use a ceramic baking dish that can also go to the table.
2. Melt the butter in a sauté pan over medium-low heat. Cook the diced red bell pepper and shallots for 5 to 7 minutes, until soft but not browned.
3. Add the garlic and chopped spinach and cook for about 1 minute, until the spinach wilts. Take off the heat and let cool.
4. In a large bowl, whisk the softened cream cheese and sour cream until smooth. Stir in the grated gouda and Parmesan.
5. Add the parsley, dill, sea salt, black pepper, smoked paprika, dried basil, Worcestershire sauce and Dijon mustard.
6. Remove the skin from the hot smoked salmon, flake the flesh into the bowl, then stir in the cooled pepper and spinach mixture.
7. Spread the dip in the ceramic dish and smooth the top with a spatula.
8. Toss the panko with the melted butter, chopped parsley and garlic powder until well coated, then scatter it evenly over the dip.
9. Bake at 375°F (190°C) for about 25 minutes, until the topping is golden brown and the dip bubbles at the edges. Let it cool for about 15 minutes before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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