- 1 (4 ounce) package cream cheese, at room temperature
- 2 tablespoons chopped fresh parsley
- 1/2 lemon, juiced
- 1 teaspoon Greek seasoning (such as Cavender’s)
- 1 (2.6 ounce) pouch skinless, boneless pink salmon
- 1 (14 ounce) can artichoke hearts, drained and chopped
Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.