Salmon combined with swiss chard in a hot artichoke dip, served from a slow cooker? I'm in.
|Updated photo, same great recipe!|
|It's steamy--I could hardly wait to eat a bite!|
I've kept liquid smoke in the pantry ever since.
I never empty the bottle, however. I keep moving and giving away the open bottle first. Then I get to discover where the liquid smoke is shelved in a new grocery store and carry on.
Thus was the status of my hot party dip roster (everyone has one of those, right?) until I read Farmgirl Fare's Hot Swiss Chard Artichoke Dip. Her seamless blending of my most prolific garden green with my favorite dip inspired me to add it to my recipe.
If you have a massive salmon filet, use part of it in this dip and part with oranges on pasta. I did. When it's warmer, I have other plans for my salmon filets, so stay tuned.
I've made this with both marinated artichoke hearts and canned (non-marinated) artichoke hearts. I think it works well both ways. If I have canned choke hearts I add mayo, and if I have choke hearts in oil I use less mayo.
Salmon Swiss Chard Artichoke Dip1 salmon filet
1/2 teaspoon liquid smoke
1/2 teaspoon dill seasoning blend (I used Pampered Chef All Purpose Dill Mix)
1 large bunch Swiss chard, chopped
2 cups artichoke hearts, chopped (I chop finely or toss them in my food processor)
mayonnaise (1/4 cup if using marinated hearts, 3/4 cup if using canned hearts)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 to 1 1/2 cups grated cheese (I used sharp cheddar but have used colby-jack and mild cheddar)
Preheat oven to 375 degrees Fahrenheit. In a greased baking pan, sprinkle salmon filet with liquid smoke and shake dill seasoning over top. Bake 20 minutes or until fish easily flakes. Set aside.
Preheat a medium skillet over medium heat. Sauté Swiss chard briefly in a bit of oil until leaves are bright and wilted. At this point I tossed mine in the food processor with the artichokes because I was feeling the need to finely mince the chard.
In a small slow cooker, mix artichokes, chard, mayo, and cheese. Fold in chunks of salmon. Cook on High setting 1 to 2 hours until bubbly (mine took 90 minutes), then turn down to Low or Keep Warm for serving.
If you're baking this in the oven, preheat the oven to 350 degrees Fahrenheit. Mix as above, pour into an oven-safe dish, and bake 25-30 minutes until bubbly.
Serve with crackers or tortilla chips, or a sliced baguette. This has joined the party with What's In The Box at In Her Chucks and Food on Fridays (twice)!