Salmon-Spinach Party Dip

Canned Alaska salmon and chopped spinach folded into a tangy base of nonfat yogurt and light mayo make this a party dip with actual substance. It’s protein-rich, lighter than most cream-based dips, and the salmon flavor comes through clean with dill and lemon zest backing it up.

Drain the spinach thoroughly. Squeeze it in a clean towel until barely any liquid comes out. Wet spinach is the fastest way to turn a dip into a watery mess. Flake the salmon and check for any small bones or skin pieces before mixing.

The chilling time isn’t optional. Several hours in the fridge lets the basil, dill, and lemon zest permeate through the yogurt base. A freshly-made batch tastes flat compared to one that’s sat overnight.

Chef Tips

• Squeeze the thawed spinach in a clean kitchen towel, wringing hard. Even “thoroughly drained” frozen spinach holds a surprising amount of water.
• Use good canned salmon. Wild-caught Alaska has a cleaner, less fishy flavor than farmed varieties.
• Grate the lemon zest on a microplane for fine, even pieces that disappear into the dip.
• Make it the night before a party. The flavors meld and intensify overnight.

Variations

• Stir in a tablespoon of prepared horseradish for a sharper, more assertive dip.
• Replace the salmon with canned crab for a different seafood spin.
• Serve in a hollowed-out bread bowl for a more dramatic presentation.