Appetizer - Spinach Dip Recipe

Prep and cook spinach

Bring a large skillet over medium heat. Add 1 tbs butter. When melted, add chopped spinach in batches, stirring until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a colander and press firmly with a spoon to remove as much liquid as possible. Roughly chop again if large; measure so you have about 3 cups cooked, tightly packed spinach.

Saute aromatics

Wipe skillet clean and return to medium heat. Add remaining 1 tbs butter. When foaming subsides, add diced onion and cook 5–6 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Make creamy base

Reduce heat to low. Add room-temperature cream cheese to skillet and stir until softened and starting to melt. Add sour cream, mayonnaise, grated Parmesan, lemon juice, nutmeg (if using), salt and pepper. Stir to combine until smooth.

Combine spinach and cheeses

Fold the drained cooked spinach into the cheese mixture and stir until evenly distributed. Stir in 1 cup shredded Colby cheese until melted and incorporated. Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and transfer the dip to a 9-inch oven-safe baking dish, spreading into an even layer.

Cook salmon

Preheat oven to 375°F (190°C). Place the salmon fillet on a small baking sheet lined with foil or parchment, rub lightly with a pinch of salt and pepper, and roast for 10–12 minutes until just cooked through (internal temp ~125–135°F / 52–57°C depending on preference). Let cool 3–5 minutes, then flake with a fork into small pieces.

Make crumble

In a small skillet over medium heat, melt 1 tbs butter. Add panko breadcrumbs and cook, stirring, until golden and fragrant, about 3–4 minutes. Remove from heat and stir in lemon zest, chopped dill, garlic powder, salt and pepper. Mix in the flaked salmon gently to combine; the crumbs should coat the salmon and form a loose crumble.

Top dip

Evenly sprinkle the salmon crumble over the prepared spinach dip in the oven-safe dish, leaving some filling visible for the cheese layer on top.

Add cheese and bake

Preheat the oven (if not already at 375°F / 190°C). Sprinkle the extra 1/2 cup shredded Colby cheese evenly over the salmon-topped dip. Bake in the center of the oven until cheese is melted, bubbly and lightly golden, about 12–15 minutes. If you want a browner top, finish with 1–2 minutes under the broiler—watch carefully to avoid burning.

Garnish

Remove from oven and let rest 3–5 minutes. Sprinkle chopped chives over the top and, if desired, arrange lemon wedges alongside for squeezing over the salmon crumble.

Prepare wontons

Stack wonton wrappers and using a sharp knife or pastry wheel, cut each wrapper into 4 triangles (or leave whole for larger chips). Keep cut wrappers covered with a damp towel to prevent drying while you work.

Fry wonton chips

In a heavy skillet or medium pot, heat vegetable oil to 350°F (175°C). Working in batches to avoid crowding, fry wonton pieces for 30–60 seconds per side until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray.

Season chips

While still hot, sprinkle seasoned salt mixture and black pepper over the wonton chips. Toss gently to coat. Repeat until all wrappers are fried and seasoned.

Place the baked spinach dip topped with salmon crumble in the center of a serving platter. Arrange fresh-fried seasoned wonton chips around the dish. Serve warm so the cheese is gooey; provide small spoons or spatulas for guests to scoop. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through.