This dip is so easy to make for a party or a holiday meal. The recipe is very traditional, but with the addition of dried cranberries and toasted pecans it takes on a very festive vibe.

Servings: 8 People
Ingredients
- 1 Cup Spinach Presteamed
- 1 1/2 Cup Artichoke Hearts Chopped
- 1 7.5 oz Can RedHead or ThinkPink Canned Salmon Flaked
- 1/4 Cup Dried Cranberries
- 6 Oz. Cream Cheese Room Temperature
- 1/4 Cup Sour Cream
- 1/4 Cup Mayo
- 1/3 Cup Parmesan Grated
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 Cup Pecans Rough Chop
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl combine all ingredients except pecans and stir by hand or with an electric mixer on low.
- Put dip in baking dish and top with pecans and bake for 10 minutes or until bubbly. Serve with crackers, bread or sliced sturdy fruit.
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