Description
Creamy, smoky, and bursting with savory flavors, smoked fish dip is the ultimate crowd-pleaser. Perfect for parties, family gatherings, or an indulgent snack, this versatile dip pairs beautifully with crackers, veggies, or crusty bread. It’s easy to make and even easier to enjoy!
Ingredients
- 2 cups smoked whitefish, flaked
- 4 tablespoons fat-free sour cream
- 2 tablespoons fat-free mayonnaise
- 4 drops hot pepper sauce (or to taste)
- 3 drops Worcestershire sauce (or to taste)
- 3 drops liquid smoke flavoring (optional)
- 1 pinch seafood seasoning (e.g., Old Bay)
- Cracked black pepper, to taste
Instructions
- Prepare Your Ingredients:
- Flake the smoked whitefish into small pieces, removing any bones to ensure a smooth texture.
- Combine the Ingredients:
- Place the flaked smoked whitefish, sour cream, mayonnaise, hot pepper sauce, Worcestershire sauce, and optional liquid smoke in a food processor.
- Season the Mixture:
- Add a pinch of seafood seasoning and cracked black pepper to taste.
- Blend to Desired Consistency:
- Pulse the mixture in the food processor until it reaches your desired consistency. For a creamier dip, blend thoroughly. For a chunkier texture, pulse lightly.
- Taste and Adjust:
- Taste the dip and adjust the seasoning as needed. Add more hot pepper sauce for heat or Worcestershire sauce for depth.
- Chill Before Serving:
- Transfer the dip to a serving bowl, cover it, and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve and Enjoy:
- Serve the chilled dip with crackers, fresh vegetables, or crusty bread.
Notes
- Fish Substitutions: Smoked salmon, mackerel, or trout can be used in place of whitefish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Healthier Option: Substitute Greek yogurt for mayonnaise to reduce fat while maintaining creaminess.
- Make Ahead: The dip tastes even better the next day, so feel free to prepare it a day in advance.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Appetizer/Snack
- Method: No-Cook
- Cuisine: American