Hot Artichoke, Alaska Salmon and Parmesan Dip

Ingredients

• This flavorful dip is great served with slices of sourdough baguette, crostini or crackers.
• 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
• OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
• drained and chunked
• 1 package 1 package (8 ounces) cream cheese
• 1 cup 1 cup mayonnaise (Note: Do not use reduced-fat or fat-free mayonnaise for this recipe.)
• 3/4 cup 3/4 cup very thinly sliced white onion
• 1/2 cup 1/2 cup minced green onions
• 1/2 cup 1/2 cup minced celery
• 1/2 1/2 to 1 teaspoon hot pepper sauce
• 2 teaspoons 2 teaspoons minced garlic
• 1 Tablespoon 1 Tablespoon fresh lemon juice
• 1 can 1 can or jar (13.5 ounces to 14.75 ounces) artichoke hearts (not marinated), drained wellandcoarsely chopped
• 3 cups 3 cups (8 ounces) shredded, high-quality Parmesan cheese
• Garnish: Minced fresh parsley or thinly sliced green onions