|8 oz • Cream cheese|
|1 cup • Mayonnaise|
|1 • can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces|
|3/4 cup • very thinly sliced white onion|
|1/2 cup • minced green onions|
|1/2 cup • minced celery|
|1/2 tsp • hot pepper sauce|
|2 tsp • minced garlic|
|1 tbsp • Lemon juice|
|1 • can or jar (13.5 ounces to 14.75 ounces) artichoke hearts (not marinated), drained well and coarsely chopped|
|3 cups • (8 ounces) shredded, high-quality Parmesan cheese|
|• Garnish: Minced fresh parsley or thinly sliced green onions|
In a medium bowl cream the cream cheese until soft, then beat in the mayonnaise until just blended. Do not over-mix. Fold in salmon and remaining ingredients, except garnish, until well combined.
Place dip in an 8-inch square baking dish or ovenproof serving dish. Smooth out but do not compact dip. (Dip can be covered and refrigerated for up to 3 days at this point.)
When ready to serve dip, place in a preheated 425°F oven. Bake for 12 to 15 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. If desired, sprinkle with parsley or green onions. Serve immediately.