Roughly chop *half* of the Kipper Snacks and throw them into a blender or food processor along with the mayo, sour cream, parmesan, Worcestershire sauce, and lemon juice. Blend until smooth and transfer to a bowl or container.
Mince the other half of the Kipper Snacks and toss them into the dip. This gives the dip some texture and nice smokey bits of fish.
Add the cooked and drained spinach into the dip, and then add the sliced scallion. Season with salt and pepper, mix thoroughly, and taste. Season to adjust.
Cover and place in the fridge for at least two hours, or up to a day in advance before serving. The dip is fine once made, but allowing the flavors to settle promises a tastier, smokier dip, and it will be worth the wait :)