Hot Salmon Dip With Smoked Cheese And Spinach

This Hot Salmon Dip with Smoked Cheese is a stunning appetizer that’s sure to be a hit at any occasion. It’s the creamiest hot dip, loaded with chunks of salmon, spinach, green onions, garlic, a hint of fresh lemon, and infused with smoky flavor from gouda cheese.

Make-Ahead Hot Salmon Dip With Smoked Cheese And Spinach

This hot salmon dip is perfect for entertaining because you can prep it in advance and keep it in the fridge until your guests arrive. When you’re ready, just pop it in the oven, nothing beats serving a hot, bubbly dip fresh from the oven.

Have you tried my Hot Camembert Dip, it has always been very popular during holiday parties.

Best Melting Cheeses for Hot Dips

A good melting cheese needs at least 25% fat and high moisture content. Top choices include:

• Havarti
• Swiss
• Smoked Gouda
• Provolone
• Muenster
• Fontina
• Aged Cheddar
• Blue Cheese

Is cheese gluten-free?

Most natural cheeses are gluten-free, but to be safe, stick to plain varieties without added flavorings, since those can sometimes contain gluten. Smoked gouda is an exception, it gets its flavor from real wood smoke rather than additives, so it stays gluten-free while still packing extra flavor. My favorite is Smoky Park Smoked Gouda.

Why not mozzarella?

Mozzarella is a stretched-curd cheese, so it melts stringy rather than creamy, great for pizza or burgers, but not what you want in a smooth hot dip.

Parmesan, on the other hand, won’t fully melt either, but it adds great texture, nutty flavor, and saltiness — which is why it’s in this recipe

Recipe Details 

Wash and dry the spinach and green onions

Sauté the spinach in olive oil — 1 minute

To the same pan, Sauté the green onions with garlic – 3 minutes.

Beat the cream cheese with sour cream, mayo, lemon juice, lemon zest, and black pepper. Then add gouda cheese and salmon and mix to combine. 

To finish, stir in spinach and green onions. This gluten-free hot dip recipe is a great way to use up leftover cooked salmon.

Transfer the mixture to a baking dish. At this point, you can refrigerate the dip until you are ready to bake it up.

Serving Ideas

Serve this salmon dip with corn chips, toasted gluten-free French bread, Tear and Share Gluten Free Garlic Bread, or fresh veggies for a lighter option.

Storing Hot Salmon Dip

Let the dip cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. To reheat, warm in the oven at 350°F until heated through, or microwave in short bursts, stirring in between. (Not recommended for freezing — the dairy tends to separate when thawed.)

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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