Smoked Salmon Spinach Dip

Serves 10 – 12


What You’ll Need:

A Food Processor

Measuring Cups and Spoons

A Rubber Spatula

2 Two-Cup Ramekins

Serving Platter



1/2 Lb Dried Smoked Salmon

8 Ounces Goat Cheese

1 Lb Frozen Spinach, thawed and undrained

1 1/2 Tsp Minced Garlic

2 Tsp Dried Dill

1/3 Cup Lemon Juice

Shakes of Hot Sauce

2 Tbsp Grated Romano Cheese

Assorted Crudités


How To Put It Together:

1) Preheat the oven to 425 degrees Fahrenheit.
2) Peel the skin off of the dried smoked salmon and crumble it into the food processor. Add the goat cheese, the spinach, the garlic, dill, the lemon juice and the shakes of hot sauce to your personal taste (I like a little kick myself….). Process all the ingredients until well mixed, stopping the processor to scrape down the sides of the bowl as needed. Remove the processor bowl from it’s stand and whole the bowl in one hand, placing your middle finger in the center hole to hold the blade in the bowl while you scrape the dip into the two ramekins, dividing it evenly. You will be able to easily move the blade around the bowl as you do this. Smooth the top of each ramekin with the back of the spatula. Sprinkle a tablespoon of Romano cheese on top of each ramekin of the dip.
3) Place the ramekins in the center of the preheated 425 degree oven for about 30 minutes or until brown on top.
4) Remove the dip from the oven and allow it to cool for about ten minutes. Place each ramekin in the center of a serving platter and place the crudités around the ramekins. My Seedy Italian Flatbread is also a delicious addition to this patter.
5) Serve and enjoy!


Nina’s Tasty Tip:

This dip freezes well so you can save one ramekin for surprise guests. Before baking the dip, double wrap it in plastic wrap and then place it in a freezer bag. It will stay fresh and yummy for months.



94 Calories
9 grams of Protein
3 grams of Total Carbohydrates
1 gram of Sugar
1 grams of Fiber
5 grams of Total Fat
3 grams of Saturated Fat
0 grams of Trans Fat
14 mg of Cholesterol
267 mg of Sodium
190% RDA Vitamin K
100% RDA Vitamin A
16% RDA Manganese
16% RDA Folate
14% RDA Selenium
13% RDA Copper
12% RDA Vitamin B12
11% RDA Riboflavin
11% RDA Phosphorus
11% RDA Sodium
10% RDA Vitamin C
10% RDA Magnesium
10% RDA Vitamin B6
• Glycemic load: 1