Ingredients:
14 Ounces Of Drained Marinated Progresso Artichoke Hearts
2 Cups Of Alaska Smokehouse Smoked Salmon
2 Tablespoons Of Creamy Garlic and Onion Salad Dressing
1 Teaspoon Of Colgin All Natural Hickory Worcestershire Sauce
8 Ounces Of Softened Philadelphia Cream Cheese
8 Ounces Of Sour Cream
2 Teaspoons Of McCormick Blackened Cajun Seasoning
1 Teaspoon Of Fine Ground Table Salt
1 Teaspoon Of Baron West Indian Hot Sauce
2 Teaspoons Of Spice Classics Dill Weed
1 Teaspoon Of Sierra Nevada Porter & Spicy Brown Mustard
2 Tablespoons Of Sicilia Lemon Juice
Information:
Serving Size 6
322 Calories Per Serving
11 Grams Of Fat
Cooking Directions:
Premium artichoke dip doesn't get any better than this smoked salmon artichoke dip recipe. To begin the preparation, take out your food processor and add into it the smoked salmon, salad dressing, Worcestershire sauce, artichoke hearts, cream cheese, sour cream, cajun seasoning, table salt, hot sauce, dill weed, brown mustard, and lemon juice. Once you have all of those fresh tasty ingredients in your food processor, go ahead and give it a few pulses until you have a desired dip consistency and thickness. From here you will want to take out a nice size Tupperware container, and spoon into it all of your spinach dip, making sure you scrape the dip from the food processor thoroughly, as you do not want to waste any of it. Finally seal the dip with a lid, and slide the container into the refrigerator to chill for four hours. This chilling process will give the dip time to saturate itself with all the ingredients. Once the dip has chilled, take it out and add it to a glass dipping bowl. Serve it with a bag of Kettle Bakes Lightly Salted Potato Chips, or a box of Back to Nature Harvest Whole Wheats Crackers for dipping. We do appreciate you visiting this recipe page, please do check out all of our other fine artichoke dip recipes.
