It tastes great as a dip for crudites or crackers with this creamy and tangy salad! wonderful for low-carb diets
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (4 ounce) package cream cheese, at room temperature
- 2 tablespoons chopped fresh parsley
- ½ lemon, juiced
- 1 teaspoon Greek seasoning (such as Cavender’s®)
- 1 (2.6 ounce) pouch skinless, boneless pink salmon
- 1 (14 ounce) can artichoke hearts, drained and chopped
Instructions
- Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.
Reviews
This was really good! I used a homemade Greek seasoning from this site (Greek Spice Rub) as I did not have any Cavender’s seasoning. The salmon is very light, as there isn’t a lot of it, but I liked that. I wouldn’t necessarily serve this with crudites (it’s a very chunky spread that wouldn’t “stick” well to veggies), but it was great on crackers, and would probably be really good on croissants. If I make this again, I’ll blend the cream cheese, parsley, lemon and Greek seasoning in my mini food processor to get it nice and smooth, then add in the artichokes and salmon and give it another quick pulse.
I sampled this recipe for the Virtual Reality event No 7. I used cilantro instead of parsley and missed adding the Greek seasoning to the recipe. I enjoyed this dip with my favourite corn chips for a nice light dinner.I would recommend this to anyone who has a liking for homemade dips.
I couldn’t find a pouch of salmon in my area of Canada so purchased a small portion of lightly smoked salmon. Increased the Greek seasoning slightly as well as the lemon juice and mixed the salmon in with the cream cheese, lemon juice, parsley and seasoning. As you can see, I ended up with a delightful antipasto lunch with crackers, tomato, pickles, artichoke hearts (my fav) and black olives on the side!