Wasabi Smoked Salmon Spinach Dip

Wasabi Smoked Salmon Spinach Dip

INGREDIENTS (Serves 4-6 appetizer servings)
8 oz. cream cheese
1/3 c. sour cream
4-6 oz. smoked salmon (roughly chopped)
6 c. fresh baby spinach
1 - 2 green onions, chopped
1 Tbsp. Wasabi paste
1 tsp. Worcestershire sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. fresh squeezed lemon
Salt & fresh ground pepper to taste

DIRECTIONS

Step 1: Set out cream cheese and allow to get to room temperature. Meanwhile, bring a covered, large pot of salted water to a boil. Place the fresh spinach in the boiling water, cover tightly with a lid and boil for 4 minutes. Turn spinach leaves ½ way through cooking to ensure all spinach is cooked. Drain and set aside.

Step 2: With a mixer, mix the cream cheese, sour cream, Wasabi paste, Worcestershire sauce, onion and garlic powder, salt and pepper together until smooth.

Step 3: Remove spinach from strainer and place in a clean towel. Gather sides of towel on top and “wring out” the spinach removing as much moisture as possible. Remove from the towel and chop the spinach up.

Step 4: Add spinach, chopped green onion, lemon juice and smoked salmon to the cream cheese mix and gently fold into the dip. Taste the dip and adjust salt and pepper if needed. Refrigerate for a few hours before serving to allow flavors to meld.