Salmon Artichoke Dip

Salmon Artichoke Dip

Salmon and Artichoke Dip

Looking for a quick, healthy snack or lunch idea? Try this Salmon Artichoke dip spread over flax crackers, sliced cucumber, tomatoes, zucchini or celery sticks. If you are looking for a vegetarian option for this dip simply replace salmon with tofu.


  • 1 tin ( 150g) salmon
  • 1 can (398ml) artichoke hearts in water
  • 1/3 cup diced onion
  • 1 tbsp stone ground or Dijon mustard
  • 2-3 cloves roasted garlic
  • 1/4 cup fresh parsley, chopped
  • 3/4 tsp sea salt- less if salmon is salted


  1. Cook onions in a little olive oil until caramelized
  2. Roast garlic cloves in a little olive oil and aluminum foil. 400F oven for 45 minutes
  3. Drain salmon and artichokes
  4. Mix all ingredients in a food processor and blend until smooth
  5. Spread on crackers, celery, cucumber or tomato slices

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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