Baked Salmon Cheese Dip

A West Coast Twist on a Potluck Classic

We were asked to bring something to a holiday potluck and thought — why not put a seafood spin on the classic spinach dip?

Out here on the West Coast, smoked salmon just makes sense. It’s something most of us grew up with, whether it was on bagels, at family gatherings, or pulled straight from the fridge for a quick snack. So we blended it with plenty of cream cheese, sour cream, and aged cheddar, baked it in a crusty sourdough loaf, and hoped for the best.

It worked.

Rich, cheesy, and just smoky enough to stand out — this dip has become one of those recipes people ask about before the night is even over.

Why It Works

• It feels familiar, but different.
• The smoked salmon adds depth without overpowering the cheese.
• Baking it in sourdough makes the whole thing feel a little special.
• It feeds a crowd — and disappears fast.

It’s the kind of dish that lands in the middle of the table and naturally pulls everyone in.

About the Salmon

We use St. Jean’s Canned Smoked Salmon, prepared right here in British Columbia. The salmon is first cold smoked for flavour, then canned and cooked in the can to lock everything in.

It’s convenient, shelf-stable, and ready whenever you are — no extra prep required. Just open, flake, and mix.

As one of the last remaining commercial canneries in BC, we’ve been preserving wild Canadian seafood since 1961. Recipes like this are a simple way to bring that tradition to the table.

👉 Shop Smoked Salmon

Serving Tips

• Serve straight from the oven while it’s still warm and bubbly.
• Break apart the bread lid and use it as your first dippers.
• Keep extra bread or crackers on hand — you’ll need them.

While we love sourdough for its flavour and structure, you could experiment with other round loaves. That said, sourdough balances the richness of the cheese beautifully without competing with the smoke.

Make It Your Own

If you want to tweak it:

• Add chopped green onions for a bit of brightness.
• Stir in a small handful of fresh herbs.
• Sprinkle extra cheddar on top for a golden crust.

Simple ingredients. Good company. Wild Canadian seafood at the centre of it all.

Baked Salmon Cheese Dip

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings 4 people

Ingredients

  

• 500 grams Sour Cream
• 150 grams St. Jean’s canned Smoked Salmon
• 500 grams Cream Cheese
• 300 grams Aged Cheddar Cheese
• 1 Loaf Sourdough Bread Medium Sized

Instructions

 

• Shred cheddar cheese; mix with sour cream, St. Jean’s smoked salmon, and cream cheese.
• Hollow out a round sourdough loaf; set top/inside of bread aside.
• Fill bread bowl with mixture and cover with top of loaf. Bake at 350 F for 1 hour.
• After it’s done, break up the top of the loaf–those are your initial dippers! Make sure to serve it while it’s still warm. Enjoy!

Notes

You could try other types of bread, but we really liked how the sourdough flavour worked with the cheese, and it wasn’t overpowered by the smoke flavour either.