The best smoked salmon dip recipe! Extra cheesy and cream seafood dip with salmon, pepper, loads of cheese and buttery bread crumb topping!
1/2red bell pepper, diced
1small onion, diced
2garlic cloves, minced
5 to 7ouncessmoked salmon
8ouncescream cheese, softened at room temperature
1cupgrated Parmesan cheese
1cupgrated smoked cheddar cheese
1/3cupwilted spinach, chopped
ground black pepper
1/2teaspoonEACH: salt, dried basil, dried thyme
1/2cuppanko bread crumbs
Preheat oven to 375F. You will need a ceramic baking dish that will also double as a serving dish.
Preheat a saute pan over medium/low heat and add a drizzle of olive oil. Add the diced bell pepper, onion and garlic. Saute for a 5 to 7 minutes until the pepper and onion are soft but not browned. Remove the mixture from heat and cool.
Meanwhile, prepare the rest of the ingredients. Discard the salmon skin and dice the salmon into small bits. In a large bowl, combine all of the ingredients, except for the topping ingredients. Use a spatula to mix everything together until well combined.
Spread the dip into a ceramic dish and smooth off the top with a spatula. Prepare the topping: combine the panko bread crumbs with butter, parsley and garlic powder. Sprinkle the topping over the dip in an even layer.
Bake in preheated oven for 20 to 25 minutes until the topping turns golden brown and dip is bubbling along the sides of the dish. Remove from oven and let cool for about 15 minutes before serving with baguette, crisps or crudites.